Simple Crockpot Zuppa Toscana

This is based off a similar soup served at Olive Garden.  I have another version of Zuppa Toscana; but I needed one that I could just Toss & Go with my crockpot. Using the frozen hashbrown potatoes make a world of difference in the time without sacrificing any of the flavor.

What I like about this version is how little prep work is needed compared to the awesome results. Having browned sausage in the freezer really makes this a quick dish to put on before heading out the door.

Ingredients:

• 1 small or 1/2 large bag Hashbrown Potatoes
• 1 lb Italian Sausage, browned and drained (Spicy is awesome in this)
• 6 cups chicken or vegetable broth
• 2-3 cups kale, washed and diced small
• 1 teaspoon red pepper flakes (more or less to your preference)
• 1 onion, diced
• 2 Tablespoon of minced garlic
• 1 cup evaporated milk or heavy cream

Instructions:

• Toss everything in the crockpot and cook for 6-8 hours on low, 3-4 on high
• Right before serving, slowly stir in the evaporated milk or heavy cream

 

Options:
Cook the sausage and onions together with the garlic and pepper flakes. It really deepens the flavors

I use both the evaporated milk and the heavy cream in mine. Love the extra creamy flavor

You can cut the cooking time down to a couple of hours if you will cook the kale before adding (microwave 5 minutes with a little water or simmer on stove until tender)