Zuppa Toscana

Recipe by Christina of @KindredQuiltCo

Ingredients:

• 48oz chicken stock (about 6 cups)

• 1 pound of spicy ground Italian sausage

• 1 white onion, diced

• 3 cloves garlic, minced

• 1 ½ pounds gold potatoes, chopped into ½" cubes

• 2 zucchini, chopped into ½" cubes

• 3 cups kale, chopped

• 1 cup heavy whipping cream

• ½ cup grated Parmesan

• Salt to taste

• Pepper to taste

Instructions:

1. Cook Italian sausage until browned. Set aside.

2. Cook onions in the same pan on medium heat until caramelized and tender. Add garlic and cook for 30 more seconds. Set aside.

3. Add chicken stock, potatoes, and zucchini into a crock pot on low heat. Add in caramelized onions, garlic, and cooked Italian sausage.

4. Cover and cook for 5 hours or until potatoes are tender.

5. Add heavy whipping cream and kale. Let cook for 30 more minutes, or until kale is wilted.

6. Add grated Parmesan. Salt and pepper to taste.

*Add red pepper flakes for an extra kick!

**Add crumbled bacon if desired

***I like to put Parmesan on sliced French bread and bake until golden. It's so good to dip into my Zuppa Toscana!

Recipe by Christina of @KindredQuiltCo