Copycat Olive Garden Zuppa Toscana Soup

• 1 pound ground Hot Italian sausage
• 1 small yellow onion diced
• 2 large cloves garlic minced
• 32 oz. chicken broth (equal to 4 cups)
• 1 russet potato scrubbed clean
• 1/2 bunch kale de-stemmed and roughly chopped
• 1 cup heavy cream
• 2 Tablespoons flour
• Salt and pepper to taste
• 1 Pinch of red pepper flakes (optional)

1. Brown the sausage in a large pot over medium heat.

2. Drain any excess grease. 

3. Add the garlic & onions and sautee for about 5 minutes, until the onions have softened. 

4. Pour in the chicken stock and cover the pot. Reduce heat to medium-low and let it simmer for about an 30 minutes. 

5. Slice the potatoes very thin and add them to the pot. Simmer for an additional 30 minutes or until the potatoes are fully cooked. 

6. Whisk together the heavy cream and flour until well combined, then add to the soup. Increase heat to medium-high, uncovered, for about 15 minutes or until the soup has thickened slightly.

7. Stir in the kale and heat for 5 additional minutes. Season according to your taste (a pinch of pepper flakes perhaps), and serve!

To make in a Slow Cooker

1. Follow same steps as above, however instead of simmering the soup for an hour, cover and cook on LOW for 5-6 hours or on HIGH for 3-4. Add the potatoes during the last hour. 

2. Once the flour mixture is added, heat on HIGH for another 30 minutes. Stir in the kale and serve!