Copycat Olive Garden Zuppa Toscana in the Crock Pot (Tuscan Soup)

Ingredients

• 1 lb. Italian sausages, spicy, casings removed
• 4-6 russet potatoes, unpeeled, chopped
• 1 small onion, chopped
• 6-8 slices bacon (optional)
• 4 cloves minced garlic
• 32 oz. chicken stock
• 1 c. kale or Swiss chard, veins removed, chopped into strips
• 1 c. heavy whipping cream
• 2 T. flour
• red pepper flakes, to taste

Steps

1. Line crock pot with a crock pot liner for easy clean up.
2. Fry bacon, chop and set aside, then in the same pan, brown sausage links and onion. Cut links in half lengthwise, then cut slices. Place sausages, chicken stock, garlic, potatoes and onion in the crock pot. Add just enough water to cover the vegetables and meat. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.
3. 30 minutes before serving, mix flour into cream, removing lumps. Add cream, kale, and bacon to the crock pot, stir. Mash up a few of the potatoes to thicken up the stock, if necessary. Cook on high 30 minutes or until it thickens slightly. Add salt, pepper, and red pepper flakes to taste.