Slow Cooker Zuppa Toscana

snip
Zuppa Toscana Soup
Makes 8 servings
Recipe source, click here
 
· 1 lb. bulk Italian sausage, browned and drained
· 2 cans chicken broth
· 1 cup water
· 1 garlic clove, minced
· 3 large russet potatoes, cubed
· ¼ cup onion, finely diced
· Bacon bits to taste
· 1 cup heavy cream
· 1 bunch fresh kale, coarsely chopped
· Grated Parmesan cheese, for garnish
1. Place Italian sausage, chicken broth, water, garlic, potatoes, and onion in slow-cooker.
2. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until potatoes are cooked and soft.
3. Add bacon bits, cream, and kale right before serving.
4. Top with Parmesan cheese and serve with fresh bread.
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