Zuppa Toscana in the Slow Cooker

Ingredients:

• 1 lb breakfast sausage – break up into crumbles
• 4 large russet baking potatoes – diced
• 2-3 carrots-  diced
• 2-3 celery sticks - diced
• 1 large onion , chopped
• 2 lg garlic cloves , minced
• 2 c. kale/Spinach
• 4 cans chicken broth (14 oz cans)
• 1 c. heavy whipping cream

Directions:

1. Brown the sausage

2. Place cooked Italian sausage, chicken broth, water, garlic, potatoes and onion in slow cooker with the carrots and celery.

3. Cover. Cook on low 3 hours until potatoes are cooked and soft.

4. Turn the crock pot on high for 3 hours

5. Turn the crock pot off and add the kale then return the lid and let sit for 5 minutes.

6. Add whipping cream and serve.

You CAN garnish with crumbled bacon &/or parmesan cheese.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!