1 bunch kale stems removed and torn into bite-sized pieces
3/4 cup heavy whipping cream
DIRECTIONS
In a large skillet over medium-high heat, brown and crumble hot Italian sausage, about 5-8 minutes
Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn translucent (no need to cook onion completely at this point)
Drain grease from skillet
In a 6 quart crock pot (or bigger), add cooked sausage & veggies plus the diced potato
Season with salt and pepper, to taste
Pour chicken broth on top
There should be enough broth to cover the tops of the potatoes; if there isn't, add up to 2 cups water so potatoes are covered
Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours
Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine
Cover crock pot and cook on HIGH for another 30 minutes
Serve zuppa toscana immediately with shredded parmesan cheese as garnish
