When I went Costco last week I got an awesome deal (I think) on kale. They had organic baby kale, washed and ready to eat for $5.49 for 3 pounds. That, my friend, is a LOT of kale. We’re not big kale eaters, but it is super healthy for you and in my search for crockpot meals/soups I found this recipe for Zuppa Toscana. I changed it a bit to meet my pantry’s bounty. I’m not sure how much my family liked it though it does have two of their favorites – potatoes and sausage. I found some completely pork free, gluten free Italian sausage at Costco too, which was great. They were not a big fan of the “green stuff”. No one had seconds but me, I thought it was great. The recipe didn’t call for it but I topped ours with sour cream and it was great.
1 pound Italian sausage links, cut into slices (mine was fully cooked, if yours isn’t you’ll need to brown it and then slice it)\
4 Russet Potatoes (I used red potatoes), peeled and cut into bite sized chunks
1 onion minced (I was lazy and used a couple of Tablespoons of dried minced onion)
4 cloves garlic, minced
32 oz Chicken Stock
1/2 bunch kale or swiss chard, destemmed and torn into bite size pieces
1 cup whole milk or heavy cream
1 Tablespoon cornstarch
1/4 cup cooked bacon pieces for topping
Sour cream, optional
Brown sausage, if needed and cut into slices.
Put sausage, stock, garlic, potatoes, onion in crockpot. If needed, add water to cover the meat and vegetables.
Cook in crockpot 3-4 hours on high or low 5-6 hours. I actually put mine on warm and cooked it from about 9pm-11:30am.
30 minutes before serving time, whisk cornstarch into milk/cream and add it and kale to soup. I kicked it up to high for the last 30.
We at this for lunch and then I froze the rest for another meal, I hope. I have heard that potatoes don’t freeze well, I’m hoping that’s just raw ones!