Copycat Crockpot Zuppa Toscana

Ingredients

• 1 pound Italian sausage (mild)

• 1 medium onion, diced

• 4 cloves garlic, minced

• 6 cups chicken broth

• 5 medium russet potatoes, sliced into thin rounds or half-moons

• 1.5 teaspoon salt (adjust to taste)

• ½-1 teaspoon black pepper

• ½-1 teaspoon crushed red pepper flakes (optional)

• 1.5 cups heavy cream

• 4 cups kale

  Directions

  In a large pot or Dutch oven over medium heat, cook Italian sausage until browned.
  

  Add diced onion to the pot and cook for 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  

  Pour in chicken broth. Add potatoes, salt, pepper, and red pepper flakes if using.
  

  Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are fork-tender.
  

  Stir in heavy cream and kale. Simmer 5 -10 minutes until kale is wilted and soup is heated through.
  

  Taste and adjust seasoning as needed.