Zuppa Toscana (Olive Garden)

• 1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
• 4-6 russet potatoes, chopped
• 1 onion, chopped
• 1/4 c. chopped bacon
• 2 Tbsp minced garlic (about 3-4 cloves)
• 32 oz. chicken broth
• 2 c. kale or Swiss chard, chopped
• 1 c. heavy whipping cream
• 2 Tbsp butter
• 2 Tbsp flour

1. 1. Cook bacon in Ninja slow cooker, remove to drain. Brown sausage links. Remove. Saute onions with a little salt to wilt. Add garlic last 30 seconds.
2. 2. Cut links in half lengthwise, then cut slices.
3. 3. Add sausage, chicken broth, and potatoes to slow cooker. Add just enough water to cover the vegetables and meat.
4. 4. Cook on high 2 hours (low 4 hours) until potatoes are soft.
5. 30 minutes before serving:
6. 5. Make a roux with butter and flour. Add cream removing lumps.
7. 6. Add cream and kale to the crock pot, stir.
8. 7. Cook on high 30 minutes or until broth thickens slightly.
9. 8. Add salt, pepper, and cayenne to taste.

italian sausages, potatoes, onion, bacon, garlic, chicken broth, kale, heavy whipping cream, butter, flour

Taken from www.epicurious.com/recipes/member/views/zuppa-toscana-olive-garden-52548981 (may not work)