Slow Cooker Zuppa Toscana

Slow Cooker Zuppa Toscana , By www.uniquegiftstips.com .

"Slow Cooker Zuppa Toscana | The Chunky Chef | The classic zuppa toscana soup, in slow cooker form! It tastes WAY better than Olive Garden's, and is sure to be a crowd pleaser! "

Total Time: 40 Minutes, Servings: 6 Servings

Ingredients :

• 1 lb ground spicy Italian sausage (mild can be substituted)
• 8 slices bacon, diced (divided)
• 1 medium yellow onion, peeled and diced
• 2 cloves garlic minced
• 2 Tbsp flour (cornstarch can be substituted)
• 32 oz chicken stock
• 4 large russet potatoes, peeled and diced into 1/2 inch pieces
• 1 cup heavy cream
• 1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite sized pieces
• Salt and pepper, to taste
• Pinch of red pepper flakes. optional

Instructions :

• Heat a large dutch oven or heavy bottomed soup pot over MED-HIGH heat. Add a small drizzle of oil, then brown sausage, crumbling as it cooks. Drain well, then remove to a plate.
• Fry bacon is residual sausage grease until crisp, then remove to plate with the sausage. Drain all but 1 - 1 1/2 Tbsp of bacon grease.
• Add onion to pot and cook 5 minutes, adding garlic the last minute.
• Sprinkle flour over onion and garlic in pot, then stir to combine. Pour in chicken stock, stirring as you pour. Add in potatoes and bring to a boil.
• Gently boil about 15 minutes, or until potatoes are fork-tender. Add in cooked sausage, most of the bacon, heavy cream and kale. Stir and cook 5-10 minutes until kale is wilted.
• Taste and season with salt, pepper and red pepper flakes if desired. Top with remaining bacon and enjoy!

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