Slow Cooker Zuppa Toscana Recipe

In a large skillet, cook the Italian sausage over medium heat until browned and cooked through. Transfer to a paper towel-lined plate to drain excess grease.

In the same skillet, cook the bacon until crispy. Remove with a slotted spoon and set aside.

In a slow cooker, add the cooked sausage, bacon, onion, garlic, chicken broth, water, diced potatoes, oregano, crushed red pepper flakes, salt, and pepper. Stir well to combine.

Cover and cook on high for 4 hours or low for 6 hours, until the potatoes are tender.

Stir in the chopped kale and heavy cream. Cover and cook for an additional 30 minutes on high or 1 hour on low, until the kale is wilted.

Serve hot, garnished with freshly grated Parmesan cheese.