Zuppa Tuscana

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Zuppa Tuscana (better than Olive Garden)

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• 1 pound(s) Italian Sausage (spicy)
• 4-6 Russet Potatoes :bite sized cubes
• 1 Onion :minced
• 1/4 cup(s) REAL bacon pieces
• 2 tablespoon(s) Garlic :minced
• 32 ounce(s) Chicken Broth
• 1/2 bunch(es) Kale (or Swiss Chard) :destem & cut/torn into bite sized pieces ( I do not add this because I think it is gross:)
• 1 cup(s) Heavy Whipping Cream
• 2 tablespoon(s) Flour

Preparation

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


6. 30 minutes before serving:
7. 5. Mix flour into cream removing lumps.
8. 6. Add cream and kale to the crock pot, stir.
9. 7. Cook on high 30 minutes or until broth thickens slightly.
10. 8. Add salt, pepper, and cayenne to taste.

Label: Defrost. Add 1/2-1 cup water depending on how much liquid you like. Cook on medium heat until broth begins to thicken. If you want it a little thicker you can always add a Tbsp. or 2 of flour to the water before you add it to the soup. Enjoy.