Zuppa Toscana (Olive Garden)(Slow Cooker)

By ctaubenheim

Ingredients

• 1 lb ground Hot Italian Sausage (Emily used mild & it was good)
• 1 Bag Simply Potatoes, Diced potatoes & onions
• 2 large cloves garlic, minced
• 32 oz chicken stock
• 1/2 bunch kale, de-stemmed and torn into bite sized pieces
• 1 cup heavy cream
• 2 Tbsp flour
• salt and pepper, to taste
• pinch of red pepper flakes, optional

Details

Preparation time 10mins
Cooking time 250mins

Preparation

Step 1

Heat large sauté pan over medium high heat and brown sausage. Add minced garlic and stir to combine. Drain off the grease and then add sausage and garlic to the bottom of slow cooker. Add bag of diced potatoes and onion, cover with chicken stock and water (if necessary) to complete cover potatoes and sausage. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours (potatoes should be soft).

Before Serving: Whisk together heavy cream and flour until well mixed. Pour into slow cooker, add kale and stir to combine. Taste, season according to your tastes, and serve.

NOTE: If desired, top soup with slices of crumbled peppered bacon.
Soup goes great with crusty bread!