Slow Cooker Zuppa Toscana

I don't know about you but I could DEVOUR bowls of Zuppa Toscana from Olive Garden! Back in the day, I'd eat soup, salad, and breadsticks all day if I could! Which is why I am so glad I stumbled upon this recipe to try out this week! As soon as I saw it, I knew it had to go on the list for dinner!

It's just a 20 minute prep so you can set it and forget it. Can't go wrong with that! Whether it's cold outside or not, this hits the spot!

Prep Time: 20 minutes
Cook Time: 4 hours
Author: Ashley l www.JoyfulThriftyHome.com

Ingredients

• 1 lb mild Italian sausage
• 1 small-medium onion, diced
• 2 cloves (or about 1 teaspoon) minced garlic
• 4-5 cups chopped kale (about one bunch)
• 8-10 strips of bacon, cooked and crisp then crumbled
• 32 oz chicken broth (homemade or low sodium)
• 1 pint heavy whipping cream
• 1/4 teaspoon red pepper flakes
• 1 tablespoon dried Italian seasoning
• salt and pepper to taste
• 3-4 potatoes
• Freshly grated (or shredded) Parmesan cheese (optional)

Directions

1. Crumble sausage and cook over medium-high heat in a skillet on the stove. Add minced onion to the sausage a few minutes into cooking. Once meat is mostly browned, add garlic. Continue cooking until meat is cooked through and no longer pink.
2. Drain the meat of any excess grease.
3. Pour chicken broth and heavy cream into a large slow cooker (at least 6 quarts). Add kale, bacon, ground sausage with onion and garlic, salt, pepper, red pepper flakes and Italian seasoning. Stir to combine.
4. Cover and cook on high for about three hours.
5. Scrub potatoes and cut into bite sized cubes with the skins on. Place potatoes into slow cooker and cook for another 40-60 minutes or until potatoes are for tender.
6. Serve with freshly grated Parmesan cheese if desired.

Enjoy!!♥♥♥