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Crockpot Zuppa Toscana*** by MELISSA RODRIGUEZ serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

http://hannahholzmann.com/crockpot-zuppa-toscana/

Ingredients:

4 Slices

Bacon, Diced

1 Lb

Italian Sausage, Hot; Ground

Onion, Diced

4 Cloves

Garlic, Minced

4 Cups

Chicken Stock

3 Cups

Potatoes, Cubed

3/4 Tsp

Sea Salt

1/4 Tsp

Black Pepper

2 Cups

Kale, Cut into Bite Size Pieces

1 Cup

Heavy Whipping Cream

Parmesan Cheese, Grated

Directions:

In a large pot, cook the bacon until crispy. Drain some of the grease. Add the sausage, breaking it apart as it cooks. Once sausage is browned and crumbled, drain off grease leaving a tbsp to saute the onion. Push the sausage and bacon to the edge of the pot and add the onion to the center; saute until translucent; add garlic; saute for a minute. Put bacon/sausage/onion/garlic mixture in the crock pot on low.

Add the stock and potatoes into the crockpot. Season with salt and pepper. Heat on low for 4-6 hours or until the potatoes are tender.

Add kale and heavy whipping cream 30 minutes before serving, turn crock pot on high. Serve warm topped with grated parmesan.

Categories:

Main Dishes
Soups