Description
Slow cooker version of a famous restaurant soup. Easy taste of Italy brought home.
Ingredients
- 1 pound bulk pork sausage
- 1 large yellow onion, chopped
- 2 tablespoons minced garlic
- 4 large russet potatoes, chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pinch red pepper flakes
- 1 (32 ounce) container chicken broth
- 2 cups water, or as needed
- 1 cup heavy whipping cream
- 1 bunch kale, stems removed and discarded, leaves torn into bite-size pieces
- ¼ cup shredded Parmesan cheese (Optional)
Instructions
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly
- 5 to 7 minutes. Add onion and garlic; sauté until onion is tender and translucent
- 3 to 5 minutes. Drain and discard grease.
- Place potatoes in a slow cooker; add cooked sausage and onion mixture. Season with salt
- black pepper
- and red pepper flakes. Pour in chicken broth and up to 2 cups water to completely cover potatoes. Stir soup gently and cover.
- Cook on Low for 5 to 6 hours or High for 3 to 4 hours.
- Pour in heavy cream and stir in kale to combine. Cover and cook on High until flavors are incorporated
- about 30 minutes more. Garnish with Parmesan cheese.
Prep Time: 15 mins
Cook Time: 5 hrs 38 mins
Total Time: 5 hrs 53 mins
Servings: 8