Zuppa Toscana Soup

Post date: Mar 4, 2016 4:19:05 AM

1 lb. Italian sausage (use spicy to get that signature Olive Garden flavor)

4-6 Russet potatoes, chopped into bite size pieces

1 onion, chopped

1/4 cup real bacon pieces (optional)

2 Tbsp. minced garlic (about 3-4 cloves)

32 oz. chicken broth

1 cup kale or Swiss chard, chopped

1 cup heavy whipping cream

2 Tbsp. gf flour (or use corn starch)

Directions:

Brown sausage links in a sauté pan.

Cut links in half lengthwise, then cut slices

Place sausage, chicken broth, garlic, potatoes and onion in a slow cooker. Add just enough water to cover the vegetables and meat.

Cook on high for 3-4 hours (low 5-6 hours) until potatoes are soft.

30 minutes before serving:

Mix flour or cornstarch into cream removing lumps.

Add cream and kale to the crock pot, stir.

Cook on high for 30 minutes or until broth thickens slightly.

Add salt, pepper and cayenne to taste.