Zuppa Toscana

 Thanks Art for the challenge!!!
Zuppa Toscana (better than Olive Garden!) From facebook post from Art Mealer

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

1. Brown sausage links in a sauté pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

30 minutes before serving:
5. Mix flour into cream removing lumps.
6. Add cream and kale to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.

8. Add salt, pepper, and cayenne to taste.

Zuppa Toscana VEGAN STYLE

10 oz baby Portabella mushrooms
4-6 russet potatoes, chopped
1 onion, chopped
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. Vegetable broth
1 c. Swiss chard, chopped
1 c. creamed cauliflower

1 ½ teaspoon onion powder
1 ½ teaspoon garlic powder

1 ½ teaspoon dried sage

1 ½ teaspoon ground fennel seeds

1 teaspoon parsley

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1. slice the mushrooms
2. Place mushrooms, vegetable broth, garlic, potatoes, spices, and onion in slow cooker. Add just enough water to cover the vegetables and meat.
3. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

30 minutes before serving:
4. Add creamed cauliflower and kale to the crock pot, stir.
5. Cook on high 30 minutes or until broth thickens slightly.

6. Add salt, pepper, and cayenne to taste.