The Range's Pride

Here's another Olive Garden knock-off. I love the way it tastes almost as much as I love the way it makes my kitchen smell.

Slow-Cooker Zupa Toscana

 

1 pound spicy Italian bulk sausage

1 20-ounce bag diced potatoes and onions

2 cloves garlic, minced

1 quart chicken stock

A few handfuls kale (Remove stems and tear into bite-size pieces.)

1 cup heavy cream

2 tablespoons flour

Salt and pepper to taste

Pinch of red pepper flakes 

Brown sausage over medium-high heat. The last minute or two, add garlic. Drain and dump into slow cooker. Add chicken stock and bag of diced potatoes and onion. Cover and cook on low for six to eight hours. About 30 minutes before dinnertime, whisk flour and cream together and add to pot. Toss in kale and stir. Re-cover and continue cooking 30 more minutes. Season and serve hot with crusty bread.