Zuppa Toscana

I made this recipe for Zuppa Toscana a few nights ago and it was a marvelous hit!!! It is a wonderful rich, hearty soup. If you like Olive Garden's zuppa you will love this. I tweaked the original recipe to make on the stove top instead of in a crockpot.

Zuppa Toscana **

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

Brown sausage links and onion in a sauté pan. Cut links in half lengthwise, then cut slices.

Place diced potatoes, garlic, water, and chicken broth in large dutch oven or pot. Bring to a boil. Lower heat and simmer until potatoes are almost tender. Add sausage and onions and continue cooking until potatoes are soft, about 30 minutes. Whisk together flour into cream removing lumps. Add cream and chopped kale to the crock pot, stir.
Cook another 5-10 minutes until broth is thickened. Add more cream if desired.

BEST. SOUP. EVER!!!!




** Disclaimer: I got this recipe (and photo) from Facebook posted by Jessica Lee Anderson. I don't know if she *cooked-up* this recipe or was reposting. What I do know is that this is wonderfully yummy soup and you should make some.