Zuppa Toscana
(better than Olive Garden!)
Ingredients
- 2 Tbsp flour
- 1 c. heavy whipping cream
- 1 c. kale or Swiss chard, chopped
- 32 oz. chicken broth
- 2 Tbsp minced garlic (about 3-4 cloves)
- 1/4 c. REAL bacon pieces (optional)
- 1 onion, chopped
- 4 to 6 russet potatoes, chopped
- 1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
Instructions
- Add salt, pepper, and cayenne to taste.
- Cook on high 30 minutes or until broth thickens slightly.
- Add cream, kale, and bacon to the crock pot, stir.
- Mix flour into cream removing lumps.
- 30 minutes before serving:
- Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.
- Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
- Cut links in half lengthwise, then cut slices.
- Brown sausage links in a sauté pan.