Zuppa Toscana

14 Oct

1 lb. Italian sausages
4-6 russet potatoes, chopped
1 onion, chopped
1 tsp red pepper flakes (or to taste)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
2 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp flour

1. Brown sausage links in a sauté pan, drain off any fat
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the potatoes and meat if needed.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft – depending on your cooker … you really want the potatoes to remain a little firm not mushy

30 minutes before serving:
5. Mix flour into cream removing lumps.
6. Add red pepper flakes, cream and kale to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.
8. Add salt, pepper, to taste.

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