Slow Cooker Olive Garden Zuppa Toscana Soup

Ingredients

• 32 oz low-sodium chicken stock or broth
• 3 cups water
• 24 oz spicy Italian sausage cooked and crumbled
• 8 slices bacon cooked and crumbled
• 5 medium russet potatoes cut into 1/8-1/4 inch slices
• 1/2 large onion diced
• 2-3 cloves garlic minced
• 2 tsp red pepper flakes optional
• Salt and pepper
• 2 cups kale chopped
• 1 cup heavy whipping cream

Instructions

1. Place all ingredients except for kale and heavy cream into a large slow cooker.
2. Cook on low for 7-8 hours or until potatoes are tender.
3. Stir in kale and let cook for another 30 minutes.
4. Stir in heavy cream, let heat through (five minutes) and serve.
5. We like to serve this soup with some grated Parmesan cheese on top. Delicious!