Crock Pot Olive Garden Zuppa Toscana
Ingredients
1 pound Italian sausage sweet or hot
1/4 pound bacon
1 1/2 pounds russet potatoes peeled, cut in half lengthwise, then sliced 1/4-inch thick
1 cup chopped onion
1 1/2 quarts chicken stock
salt and pepper to taste
2 cups chopped kale or Swiss chard
1 cup heavy cream or half and half
Directions
In a large skillet over medium heat, brown the sausage and bacon.
Drain off excess fat and place the cooked sausage and bacon in a slow cooker.
Add sliced potatoes, onions, and chicken broth. Season with salt and pepper.
Cook on low for approximately 3 to 3 1/2 hours.
About 30 to 60 minutes before serving, add chopped kale and heavy cream.
