Step 1

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.

Step 2

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.

Step 3

Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.

Step 4

Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.

Step 5

Cover crock pot and cook on HIGH for another 30 minutes.

Step 6

Serve zuppa toscana immediately with shredded parmesan cheese as garnish.