Similar to the Zuppa Tuscano soup at Olive Garden. This is designed for a slow cooker, but can easily be done on the stovetop.
1 lb. Italian Sausage (a few links of mild and links of sweet Italian sausage)
4-6 Russet Potatoes, sliced and some chopped.
1 Onion, chopped
1/4 cup Bacon bits (use real bacon, not the artificial bits)
2 Tbsp Garlic, minced
1 can of Chicken Broth (32 oz.)
1 cup Kale, chopped, can use swiss chard as well.
1 cup heavy whipping cream
2 Tbsp Flour
Take the casing off the sausage links and break up the links into bits if you are using links. Brown sausage.
In slow cooker add sausage, chicken broth, garlic, potatoes and onion. Add just enough water to cover.
Cook on high 3-4 hours or low for 5-6 hours until potatoes are soft.
If using Kale, put it in one hour before serving, if using Swiss Chard, put in 30 minutes before serving.
30 Minutes before serving:
Mix flour into cream until there are no lumps.
Add cream mixture and bacon to the crock pot, stir.
Cook on high for 30 minutes or until broth thickens slightly and the kale/swiss chard is al dente.
Add pepper, optionally add sale and cayenne to taste.
Serve with warm bread or breadsticks.
No comments:
Post a Comment