Ingredients
▢375 g Italian sausage meat without casings, mild or spicy (¾ lb)
▢1 small onion finely diced
▢1/2 teaspoon minced garlic
▢3 cups chicken broth
▢4 Medium potatoes peeled and diced
▢2 cups chopped kale
▢1/2 teaspoon salt
▢1/8 teaspoon black pepper
▢3/4 cup cream
▢1/4 cup shredded Parmesan cheese
▢1 pinch red pepper flakes optional, for extra spice
Instructions
In a large frying pan, brown the Italian sausage with the onion over medium-high heat (4-5 minutes). Add minced garlic and cook 1 minute.
Add sausage mixture, broth, potatoes, kale (or save to add with the cream if you prefer more texture), salt and pepper to the Slow Cooker (4-6 quarts) and cook on low for 4-5 hours or high for about 2 hours (cooking times vary by slow cooker). You can also reserve the kale to add at the end if you prefer it to have more texture.
Once potatoes are tender, stir in cream, Parmesan and red pepper flakes if using. Serve with toasted bread or croutons 
