Crockpot Zuppa Toscana
Another Wadley Favorite 🙂
COOK MODE
Servings: 6 People
Equipment
- 1 Crockpot
- 1 Frying pan
Ingredients
- 5 slices bacon, cut into 1/2 inch pieces
- 1 20 oz packaged hot/mild Italian Sausage
- 1 1/2 cups chopped yellow onion
- 1 tbsp minced fresh garlic
- 1 32 oz container chicken broth (4 cups)
- 2 cups water
- 4 medium russet potatoes about 1 1/2 pounds, peeled and cut into about 1-inch pieces (or unpeeled by cleaning, rinsing and cut into 1-inch pieces)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp granulated sugar
- 1/4 tsp ground nutmeg
- 2 cups heavy cream
- 3 cups tightly packed chopped kale with large stems removed (chopped into about 2-inch pieces)
- freshly grated parmesan (topping)
Instructions
- Fry bacon and sausage in a large skillet over medium high heat until cooked and sausage is browned and no longer pink (about 7 to 8 minutes), crumbling sausage with a wooden spoon as it cooks. Add onion and garlic and cook for an additional minute.
- Drain off grease. Transfer the mixture to a 6-quart slow cooker. Add chicken broth, water, potatoes, salt, pepper, sugar, and nutmeg. Stir to combine.
- Cover and cook on high for 3 to 4 hours or low for 5 to 6 hours.
- Add heavy cream and kale and stir to combine. Cover and cook on high heat for an additional 30 minutes.
- Serve topped with freshly grated parmesan if desired.