Slow Cooker Zuppa Toscana

• 1 pound Italian sausage
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3-4 medium-sized red potatoes, cut into quarters and sliced 1/4-inch thick
• 4 cups chicken stock
• 2 cups water
• 3-4 cups chopped fresh kale
• 1 cup half & half
• Salt and pepper to taste

Brown the sausage over medium high heat. While cooking, break it up into small pieces.

Place the cooked sausage, onion, garlic, and potatoes to the insert of your slow cooker. Add the chicken stock and water to the slow cooker, making sure the liquid covers the meat and vegetables fully.

Cook on low for 3-4 hours.

Add the chopped kale, half & half, salt, and pepper. Allow the soup to cook for an additional 30 minutes and then turn down to warm until ready to serve.

• Yields: 8-10 servings
• Preparation Time: 4-5 hours