ZUPPA TOSCANA (olive garden mock)

SLOW COOKER ZUPPA TOSCANA

20 MINUTES ACTIVE; 4 HOURS INACTIVE TO PREPARE, SERVES 6

INGREDIENTS

1 pound Italian sausage

3 russet potatoes, sliced into wedges then halved

2 cloves garlic, minced

1 large white onion, finely chopped

4 cups chicken broth

2 cups kale or Swiss chard, rinsed and chopped

1 cup heavy cream

Salt and pepper, to taste

PREPARATION

Brown Italian sausage in a large skillet over medium-high heat, about 5 minutes. Drain and discard fat.

Combine all ingredients except cream and kale in slow cooker. Cook on low 7-8 hours, or on high for 4-5.

Add cream and kale to slow cooker, stir, and cook until leaves are wilted and warmed through, 20-30 minutes.

Ladle into bowls, serve immediately and enjoy!