Zuppa Toscana - Crockpot

I know it is above 90 degrees outside, but my mom called today requesting this recipe as it is not as warm back home. This is the crockpot version, however, you can easily make it on the stovetop :) I hope you enjoy. 

Zuppa Toscana

Ingredients:

·      1 lb Italian sausages (use spicy to get that signature Olive Garden flavor)

·      4-6 russet potatoes, chopped

·      1 onion, chopped

·      1/4 cup bacon pieces (optional)

·      2 Tbsp minced garlic (about 3-4 cloves)

·      32 oz chicken broth

·      1 cup kale or swiss chard, chopped

·      1 cup 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 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 crockpot, stir.

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

8.     Add salt, pepper, and cayenne to taste.