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Zuppa Toscana ( Better Than Olive Garden) Recipe

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This recipe for Zuppa Toscana ( Better Than Olive Garden), by , is from Nana Packer's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Diane Packer


1 Pound Italian Spicy Sausage Links
4 to 6 Russet Potatoes, cut into bite-sized cubes
1 Onion, Chopped
2 Tablespoons Minced Garlic
32 Ounces Chicken Broth
1/2 Bunch Kale Or Swiss Chard, destemmed & cut or torn into bite-size pieces
1 Cup Heavy Whipping Cream
2 Tablespoons flour
Salt & Pepper to taste
Cayenne Pepper to taste
1/4 Cup Bacon, Cooked & Chopped

Brown the Sausage in a sauté pan
Cut links in half lengthwise, then cut slices.
Place Sausage, Chicken Broth, Potatoes, Onion & Garlic in a Slow Cooker. Add just enough water to cover the vegetables & meat.
Cook on High for 3-4 hours (Low 5-6 hours) until potatoes are soft.

30 Minutes before serving:
Mix flour into the Cream removing any lumps.
Add Cream mixture & Kale or Swiss Chard to the Slow Cooker.
Cook on High for 30 minutes or until Broth thickens slightly.
Add Salt, Pepper & Cayenne to taste.
Top with Bacon & Serve

Number Of Servings:
Number Of Servings:




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