Zuppa soup (Olive Garden soup)

(CROCKPOT DIRECTIONS BELOW!) 1 lb italian sausage

3 large russet potatoes; chunked (peeled or unpeeled)

1 large onion; diced

4 slices bacon; chopped

3 garlic cloves; minced

3 cups kale or swiss chard; chopped

2 boxes (32 oz ea) chicken broth

2 cups water

1 1/2 cups heavy whipping cream

Liberal sprinkling of white pepper

Original recipe makes 10 Servings

10

Preparation

1. Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, set aside.

2. In the same pan, sautee bacon. When about half way cooked add the onions and garlic. Sautee for approximately 15 mins. or until the onions are soft.

3. Add the chicken stock and water. Bring to a boil.

4. Add potatoes and cook until soft, about 15-20 minutes.

5. Add heavy cream and the cooked sausage and cook until heated through. Add white pepper to taste

6. Add kale

If you want the soup a little thicker, you can make a slurry of a heaping teaspoon (regular, not measuring spoon) of cornstarch and a little of cold water mixed into a cup. Dissolve the cornstarch and add to the soup. Or you can mash some of the potatoes on the side of the pot.

 For crockpot: cook meat, add everything but Kale and cream and let cook for 4 hours then

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