With arctic temperatures we hunkered down last weekend and cooked two slow cooker meals. We made one of our go to favorites, Mississippi Pot Roast, and then tried a new recipe for Zuppa Toscana. I had tasted the soup at a recent dinner with friends and had been craving it ever since. The recipe called for an instant pot and since we don’t have one, I searched around for a slow cooker option. Having cooked many meals in my slow cooker, I had an idea how long it would take, but it is always nice to have a little bit of a guide.
It turned out so good! The potatoes were tender enough that they had a good bite to them and they didn’t get mushy even as we ate it the next few days as left overs. The sausage gives it a really good flavor and the kale is a really nice addition that won’t scare your kids when its mixed in. Give it a go and report back with what you think! Enjoy!
- 1 lb ground Italian sausage, casings removed
- 1 tbsp garlic minced
- 1 yellow onion, chopped
- 3 russet potatoes, diced
- ½ teaspoon dried oregano
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 6 cup chicken broth
- ½ bunch kale stems removed and torn or cut into bite-sized pieces
- 1 cup Half and Half
- In a large skillet over medium-high heat, brown and crumble Italian sausage, about 5-8 minutes. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn opaque (no need to cook onion completely at this point). Drain grease from skillet.
- In a 6 quart slow cooker (or bigger), add cooked sausage & veggies plus the diced potato. Season with salt and pepper, to taste. Pour chicken broth on top. There should be enough broth to cover the tops of the potatoes; if there isn't, add a little water so potatoes are covered.
- Gently stir ingredients, cover slow cooker, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
- Remove lid from slow cooker and add kale and half and half, then stir to combine.
- Cover slow cooker and cook on HIGH for another 30 minutes.
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