Name: Zuppa Toscana

Ingredients:

• 1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
• 4-6 russet potatoes, chopped (Google says Yukon gold or red potatoes are best for soup)
• 1 onion, chopped
• 1/4 cup REAL bacon pieces (optional)
• 2 tablespoon minced garlic (about 3-4 cloves)
• 32 oz. chicken broth
• 1 cup kale or Swiss chard, chopped
• 1 cup heavy whipping cream
• 2 tablespoon flour

Instructions:

• Brown sausage links in a sauté pan.
• Cut links in half lengthwise, then cut slices.
• Place sausage, chicken broth, garlic, potatoes and onion in slow cooker.
• Add just enough water to cover the vegetables and meat.
• Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

  30 minutes before serving:

• Mix flour into cream removing lumps.
• Add cream, kale, and bacon to the crock pot, stir.
• Cook on high 30 minutes or until broth thickens slightly.
• Add salt, pepper, and cayenne to taste.

Comments: Ian wrote that it was better than Olive Garden version

Source: posted to Facebook by Ian Cooper

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