Zuppa Toscana Faux Olive Garden-ish (Low Carb or Regular)

Zuppa Toscana (faux olive garden-ish)

INGREDIENTS

·         1 tablespoon olive oil

·         1 pound mild Italian Sausage casings removed

·         Bacon bits (I used Real Bacon Bits)

·         1 large onion chopped

·         6 cloves garlic minced

·         1 1/2 quarts (1.5 litres) low-sodium chicken broth

·         Diced potatoes (I used one small can of diced white potatoes) and

·         I also used 2 small bags of frozen cauliflower

·         3 tbs of chicken boullion

·         1/2 teaspoon salt

·         1/4 teaspoon cracked black pepper

·         1 teaspoon red chili flakes optional — adjust to your taste

Don’t add this until the last hour.

·         1 1/2 cups half and half or heavy/thickened cream

·         3 cups chopped kale hard stems removed (substitute with baby spinach leaves or Swiss chard)(I used fresh and then what leftover I had I put in freezer and used it from there for the next one.

·         Fresh shredded parmesan cheese for serving

·         1 tablespoon cornstarch (optional -- for a thicker soup) (If you would like it thicker)

Directions:

·         Fry the sausage breaking it up into crumbles, I did not drain, I liked the little bits of the fat (drain if you want a bit)

·         Add the real bacon bits (or you can pre make your own bacon pieces)

·         Throw in diced onions and garlic and let them get cooked.

·         Then I dump in crockpot.

·         Put in the chicken broth add chicken boullion crushed red pepper, salt, pepper.

**you can also stretch this bigger, just with more chicken broth.

·         Add the diced potatoes.(options: diced white potatoes in a can) Low carb: 2 small bags of frozen cauliflower or both.

·         Leave on high for 4-5 hours or low for 6-8

·         The last hour, stir in the heavy cream, and cup up kale leaves. Leave until kale leaves have softened.

·         Sprinkle with Pharm when serving.