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Crock Pot Tuscan Sausage Soup

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A creamy, comforting crock pot Tuscan soup with Italian sausage, potatoes, kale, and parmesan simmered low and slow.

Ingredients

Scale
  • 1 lb Italian sausage, casings removed
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 3 medium russet potatoes, diced
  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes
  • Salt and pepper, to taste
  • 3 cups chopped kale, stems removed
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese

Instructions

  1. In a skillet over medium heat, brown the Italian sausage, breaking it into crumbles, about 5-6 minutes. Drain excess fat.
  2. Transfer the sausage to the crock pot along with the onion, garlic, chicken broth, potatoes, Italian seasoning, and red pepper flakes.
  3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are fork-tender.
  4. Stir in the chopped kale and let it wilt for about 10 minutes.
  5. Add the heavy cream and parmesan cheese, stirring until the soup is creamy and heated through.
  6. Season with salt and pepper to taste and serve hot.

Notes

For a lighter version, swap the heavy cream for half-and-half or whole milk. Spinach can be used in place of kale if that’s what you have on hand. This soup keeps well in the fridge for up to 4 days and reheats beautifully on the stovetop.

Find it online: https://www.receipster.com/crock-pot-tuscan-sausage-soup/