"Slow cooker version of a famous restaurant soup. Easy taste of Italy brought home."


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  • 1 pound bulk pork sausage
  • 1 large yellow onion, chopped
  • 2 tablespoons minced garlic
  • 4 large russet potatoes, chopped
  • 1/2 teaspoon salt
  • 1/4 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
  • 1/4 cup shredded Parmesan cheese (optional)
  • Directions

  • Prep
  • Cook
  • Ready In
    1. 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; saute until onion is translucent, 3 to 5 minutes. Drain and discard grease.
    2. Place potatoes in a slow cooker (such as Crock Pot(R)). Add the cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour chicken broth on top. Add up to 2 cups water to cover potatoes fully. Stir soup gently. Cover and cook on Low until potatoes are fork-tender, 5 to 6 hours.
    3. Pour heavy cream into the soup. Stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.


    • Cook’s Note:
    • You can also cook on High for 3 to 4 hours.

    Nutrition Facts

    Per Serving: 447 calories;24.8 g fat;42.3 g carbohydrates;15.8 g protein;78 mg cholesterol;1275 mg sodium.Full nutrition
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