Thread: Crock Pot Toscany Soup

I made this yesterday in the crock pot and it turned out delicious!! Instead of Kale I used chopped up fresh spinach, since I already had some in the crisper. A very nice hearty soup. I bought a loaf of hot French bread at the store and buttered and toasted it to go with it. YUM.

1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp flour

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 crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.
8. Add salt, pepper, and cayenne to taste.

Hey all. It's been a long time. Pinterest got me hooked...anyway, made this last night. I used Swiss chard instead of kale. It was so good. My DH loved it.

Oh, myyyyyy... That sounds lovely!


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