Zuppa Toscana

I found this posted on Facebook and knew immediately I had to try it!

 I've listed my adjustments below & you can find the Facebook recipe info and another blog recipe image and link at the bottom of this post.

Making my adjustments I found it tasted EXACTLY like Olive Garden!

1 lb. spicy/hot Italian sausages (I use turkey, but have used pork in the past)
3-4 large russet potatoes, chopped with skin left on
1/2 onion, chopped
1/4 c. REAL bacon pieces (optional)
4 cloves garlic, minced
32 oz. chicken broth
1 c. kale or Swiss chard, chopped (I use kale because it's a LOT less expensive)
1 c. heavy whipping cream
2 Tbsp flour

Directions
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 4 or 6 hours (until potatoes are soft, I like mine "mushy" soft so I do 6.)

*30 minutes before serving:
5. Mix flour into cream, whisking to removing lumps.
6. Add cream and kale to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.

The Facebook recipe has the following differences from mine:

4-6 russet potatoes, chopped
1 full onion, chopped
2 Tbsp minced garlic (about 3-4 cloves)

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

Add salt, pepper, and cayenne to taste.

I apologize that my pictures are a little out of focus- I like my food HOT and it kept steaming up my camera... lol!  Here's a much nicer picture!

You can find the blog post this image came from with recipe variation at this blog link.

Enjoy!!