ZUPPA TOSCANA SOUP (OLIVE GARDEN)

By Sube

Ingredients

• 1 lb. Italian sausages (use spicy to get that signature Olive Garden flavour)
• 4-6 russet potatoes, chopped
• 1 onion, chopped
• 1/4 cup Real Bacon pieces
• 2 tablespoons minced garlic (about 3-4 cloves)
• 32 ounces chicken broth
• 1 cup kale or Swiss Chard, chopped
• 1 cup Heavy Whipping Cream
• 2 tablespoons flour

Preparation

Step 1

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.

30 minutes before serving:

5. Mix flour into cream removing lumps.

6. Add cream, kale and bacon to the crock pot, stir.

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

8. Add salt, pepper and cayenne to taste.