Zuppa Toscana (Better than Olive Garden!)
"You don't have to venture out to your favorite Italian restaurant to get this classic, decadently satisfying sausage and potato soup. This so-simple rendition is simmered to perfection in your own kitchen using the slow cooker. Heavy cream is the key to the rich, full-bodied broth--but if you wanted to lighten the soup up a bit, you can replace half of the heavy cream with half-and-half. If you're going for that signature Olive Garden flavor, the key is to use *spicy* Italian sausage. That said, if you're serving this to the kids, you may want to opt for a milder sausage. Serve this hearty soup with a light salad and, if you really feel like going all-out, some savory herbed breadsticks. Recipe from FB: from Carl Barbaro..."
INGREDIENTS
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1 pound Italian sausage (spicy)
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4-6 russet potatoes, cut into bite-sized cubes
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1 onion, chopped
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2 tablespoons garlic, minced
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32 ounces chicken broth
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1/2 bunch kale (or swiss chard), destemmed and cut/torn into bite-sized pieces
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1 cup heavy whipping cream
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2 tablespoons flour
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Salt and pepper to taste
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Cayenne pepper to taste
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1/4 cup bacon, cooked and chopped
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