SOUPS: ZUPPA TOSCANA

Zuppa Toscana (better than Olive Garden!)
1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
4-turnips cubed
1 onion, chopped ...
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped (or spinach)
1 c. heavy whipping cream
2 Tbsp flour (or use a low carb thickener like xanthan gum)
DIRECTIONS:
1. Brown sausage links in a sauté pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, turnips and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until turnips are soft. 30 minutes before serving:
5. Mix flour into cream removing lumps.
6. Add cream and kale to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly. 8. Add salt, pepper, and cayenne to taste.
BEST. SOUP. EVER!!!!

NOTE:

• you can change this soup into a sausage vegetable soup by omitting the heavy cream and using beef broth instead of chicken broth and 1 can of  diced tomatoes . I would add some frozen green beans too.

For nutritional values, click here