Crock Pot Zuppa Toscana

You’re going to love this easy Crock Pot Zuppa Toscana… let your slow cooker do the work!

Prep Time: 20 minutes 

Cook Time: 6 hours 

Total Time: 6 hours 20 minutes 

Yield: 6 servings 

INGREDIENTS

• 5 slices thick cut bacon, chopped into 1/2-inch pieces
• 1 (20-ounce) package hot Italian sausage, casings removed
• 1–1/2 cups chopped yellow onion (about 1/2 of a jumbo onion)
• 1 tablespoon freshly minced garlic
• 1 (32-ounce) container chicken broth
• 2 cups water
• 4 medium russet potatoes (about 1–1/2 pounds), peeled and cut into about 1-inch pieces (or unpeeled by cleaning, rinsing and cut into 1-inch pieces)

• 1 teaspoon salt (more or less, to taste)
• 1/2 teaspoon freshly ground black pepper (more or less, to taste)
• 2 teaspoons granulated sugar
• 1/4 teaspoon ground nutmeg
• 2 cups heavy cream
• 3 cups tightly packed chopped kale with large stems removed
• Freshly grated Parmesan for topping, if desired

INSTRUCTIONS

1. Fry bacon and sausage in a large skillet over medium high heat until cooked and sausage is browned (about 7-8 minutes), crumbling sausage as it cooks.  Add onion and garlic and cook for an additional minute.
2. Drain off grease.  Transfer mixture to slow cooker insert (I used a 6-quart slow cooker).  Add chicken broth, water, potatoes, salt, pepper, sugar and nutmeg. Stir to combine.
3. Cover and cook on high for 3-4 hours or low for 5-6 hours.
4. Add heavy cream and kale and stir to combine.  Cover and cook on high for an additional 30 minutes.
5. Serve topped with freshly grated Parmesan, if desired.

Credit to: theblondcook