Zuppa Toscana: Olive Garden taste a-like :)

You may want to save this one to your Favorites because yeah, it's that good!

1 lb. Johnsonville Hot Italian sausage, links or ground. (Or your favorite sausage)
(use hot to get that signature Olive Garden flavor or mild to medium if you can't take the heat)
4-6 russet potatoes, chopped into 1/2 inch cubes.
1 onion, diced, not sliced.
1/4 c. REAL bacon pieces
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped (or spinach)
1 c. heavy whipping cream
2 Tbsp flour

DIRECTIONS:

• Brown sausage links in a sauté pan. Johnsonville also has ground sausage that you can use and break into chuncks while it cooks.
• Take the sausage out of the pan and let cool to touch. Cut links in half lengthwise, then cut slices.
• Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
• Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft. 

• 30 minutes before serving: Mix flour into cream removing lumps.
• Add cream and kale to the crock pot, stir.
• Cook on high 30 minutes or until broth thickens slightly.
• Add salt, pepper, and cayenne to taste.

Don't want to wait for a slow cooker?

• Brown sausage links in a sauté pan. Johnsonville also has ground sausage that you can use and break into chuncks while it cooks.
• Take the sausage out of the pan and let cool to touch. Cut links in half lengthwise, then cut slices. (I prefer ground sausage)
  
• Place sausage, chicken broth, garlic, potatoes, 4 c. water and onion in a pot.
  

• Cook on medium heat until potatoes are done.
• Add bacon. (other recipes say "optional" I say it's a must :) )
  
• Salt and pepper to taste.
• Simmer for another 10 minutes.
• Turn to low heat.
• Add kale and cream.
• Heat through and serve.

Don't worry about having left overs, because IF you happen to have some left over... BONUS! You'll get to enjoy it again real soon!