Zuppa Toscana

This is supposedly a version of the Olive Gardens soup.  It is similar, with kale, potatoes and cream but I like to think it is even better!  Instead of Italian sausage, I used linguica, which gives it more color and I threw in some apple slices - I don't know why, it just seemed like a good idea at the time.  I was pleasantly surprised to find that kale in bags is already washed and chopped into small pieces!

Even after 5 hours on high, the potatoes were still too crunchy, so I will cook them longer next time.  The bacon is nice but not really needed.  Instead of adding spices at the end, put them on the table, so people can add more flavor if they wish.  Great with toasted whole wheat bread.

6 servings

21 calculated points

Gamay

Ingredients

• 1 pound Italian sausage (spicy)
• 4-6 russet potatoes, cut into bite-sized cubes
• 1 onion, chopped
• 2 tablespoons garlic, minced
• 32 ounces chicken broth
• ½ bunch kale (or swiss chard), destemmed and cut/torn into bite-sized pieces
• 1 cup heavy whipping cream
• 2 tablespoons flour
• Salt and pepper to taste
• Cayenne pepper to taste
• ¼ cup bacon, cooked and chopped

Directions

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 and kale to the crock pot, stir.

7. Cook on high 30 minutes or until broth thickens slightly.

8. Add salt, pepper, and cayenne to taste.

9. Top with bacon immediately before serving.