Zuppa Toscana (Better than Olive Garden!)

Name: Zuppa Toscana (Better than Olive Garden!)
Yield: 6 servings
Cuisine: American
Ingredients: 1 pound Italian sausage (spicy); 4-6 russet potatoes, cut into bite-sized cubes; 1 onion, chopped; 2 tablespoons garlic, minced; 32 ounces chicken broth; 1/2 bunch kale (or swiss chard), destemmed and cut/torn into bite-sized pieces; 1 cup heavy whipping cream; 2 tablespoons flour; to taste salt and pepper; to taste cayenne pepper; 1/4 cup bacon, cooked and chopped

Whitney @cook_4587081

Zuppa Toscana (Better than Olive Garden!)

Whitney @cook_4587081

Saved

Ingredients

6 servings

1 poundItalian sausage (spicy)
4-6russet potatoes, cut into bite-sized cubes
1onion, chopped
2 tablespoonsgarlic, minced
32 ounceschicken broth
1/2 bunchkale (or swiss chard), destemmed and cut/torn into bite-sized pieces
1 cupheavy whipping cream
2 tablespoonsflour
to tastesalt and pepper
to tastecayenne pepper
1/4 cupbacon, cooked and chopped

Saved

Steps

1

Brown sausage links in a sauté pan.
2

Cut links in half lengthwise, then cut slices.
3

Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4

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

30 minutes before serving:
6

Mix flour into cream removing lumps.
7

Add cream and kale to the crock pot, stir.
8

Cook on high 30 minutes or until broth thickens slightly.
9

Add salt, pepper, and cayenne to taste.
10

Top with bacon immediately before serving.