This soup was soooo good. My family loves spicy foods so this was great! Every time I go to the Olive Garden I get this soup...which isn't very often since we unfortunately don't have one in the neighborhood, so it's GREAT having the recipe. You can put REAL bacon pieces in it if you want but I thought it was perfect just as is. I'm not one for throwing bacon in everything...gasp..I know. But I'm sure it's very good with it too. We made more than the recipe called for so we could have some leftovers for the next day...love leftovers :) There are so many variations of this soup, I'm not sure where this one came from.
Hope you enjoy!
Ingredients
1 lb Hot Italian sausages (use spicy to get he signature Olive Garden flavor)
4-6 russet potatoes, chopped in sliced pieces.
1 small onion, chopped
1/4 c REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz (4 cups) chicken broth
1 C. Kale or Swiss chard, chopped
1 C. heavy cream (I used half&half)
2 Tbsp flour (or other thickener for gluten free)
Directions
1. Brown sausage links in a frying pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. If you think it needs some water you can add a bit here. I didn't need to do this.
4. Cook on high for 3-4 hours (low 5-6) until potatoes are soft.
30 mins before serving:
5. Whisk flour into cream removing lumps.
6. Add cream and kale to the crock pot, stir.
7. Cook on high 30 mins or until broth thickens slightly.
8. Add salt, pepper and cayenne to taste.
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