Zuppa Toscana

Every so often Rob and I get the chance to dine at Olive Garden. Almost every time we eat there Rob orders the Zuppa Toscana soup. I found the recipe for the soup and gave it a try, it was scrumptious and simple to make. It's the perfect heart-warming soup for an autumn evening.

ZUPPA TOSCANA
1 pound of mild Italian sausage links
1/2 package of bacon
1 onion, chopped
4 potatoes, chopped with skins left on
3 C of kale, chopped
3 cans of chicken broth
2 C heavy whipping cream

Place the sausage in a baking dish and bake at 350 degrees for 30 minutes or until cooked through. While the sausage is baking cook the bacon, place it on a paper towel, pat the grease off and then crumble it. Drain the excess grease out of the pan you used to cook the bacon then saute the onions until clear in the same pan. Remove the sausage from the oven, pat of excess grease, then cut into bite sized chunks. In a slow cooker place all the ingredients and stir. Cook on high for 4 hours or low for 8 hours. Serve hot and enjoy. Yields 6 servings.