Easy Tuscan Sausage & Kale Soup | Slowcooker Meal

Why hello there! Long time no talk... again. Today I'm sharing my favorite fall and winter soup, my copycat Zuppa Tuscana. It's a creamy hearty soup that hits you right in the feels and is good all year long. This is my take on Olive Garden's famous soup with slight changes to sub pork for turkey-based ingredients.

This soup is so easy to make and can be ready in a few hours. If you have an instant pot, I'll be done in even less time.

You'll Need •20 oz hot Italian turkey sausage • 4 oz diced turkey bacon • 1 large onion, chopped • 6 cloves garlic, minced • 5 Russet potatoes • 1 1/2 quarts chicken broth • 1 1/2 cups half and half or heavy cream • 1 tablespoon olive oil • 1/2 teaspoon salt • 1/4 teaspoon cracked black pepper • 1 teaspoon fresh rosemary • 1 teaspoon red chili flakes • 1 tablespoon cornstarch • 3 cups chopped Tuscan kale, stems removed

Let's Get Started In a large skillet, cook the sausage over medium-high heat, breaking up the meat with the spoon. Let cook for 10 minutes until browned and thoroughly cooked. Drain most of the oil, leaving about a bit of the grease in the skillet. Add the turkey bacon and cook over medium heat until cooked. Remove bacon and chop into small pieces. Add back to the skillet and cook until crispy. Sauté onions in the skillet and cook until soft and translucent. Add the garlic and cook for about 1 minute until tender and fragrant. Add to the slow cooker on high heat. Pour in the chicken broth and bring to a boil. Season broth with salt, pepper, rosemary and chili flakes. Add the potatoes and boil for 2 hours until tender. To a small bowl, add in cornstarch and a 2 tablespoons of heavy cream. Whisk until lumps disappear. Add in to the broth and stir until boiling. Stir in the heavy cream, sausage, bacon. Add the kale. Let simmer for 15 minutes, until kale leaves have softened. Top with Parmesan cheese and enjoy with your favorite pinot noir. Enjoy!