Zuppa Toscana (slow cooker)

In a large skillet brown the Italian sausage with the onion over medium high heat for about 5 minutes. Add minced garlic and cook for an additional minute.

While the sausage is cooking, dice your potatoes, skin on, skin off, that’s up to you. Add sausage mixture, broth, potatoes, leeks (or kale) {if you want a more texture in the soup add the leeks or kale with the cream.}, salt and pepper to the slow cooker. Cook on low for 4-5 hours or high for about 2, for best results, cook on low.

Once the potatoes are tender, stir in the cream, parmesan cheese, and red pepper flakes. Let heat up and thicken a bit before serving, maybe an hour.

Ingredients

• 1lb iItalian sausage, without casings, mild or spicy

• 1 small onion, finely diced

• 6-8 cloves of garlic

• 3 cups low sodium chicken broth

• 1.5lbs gold potatoes, peeled and diced, about 4 large potatoes

• 2 cups leeks or kale (kale is usually used but I despise kale so i used leeks), chopped

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 3/4 cup heavy cream

• 1/4 cup shredded parmesan cheese

• 1 pinch of red pepper flakes