add me to the Grilled Cheese or just Crackers group. Year round we do a ton of grilling outside, and aside from that, We use our crock pot a ton, and I love love love soups/stews in the fall/winter. I like 10 mins away from my office, so I'll go home a lot and put together a soup in the crock pot during my lunch hour so dinner is ready when we get hom... I made this soup (see below) Monday during my lunch hour and put it the crockpot so when we got home from work/school monday night it was ready. I had a small italian salad on the side and some crusty french bread... yum yum... leftovers tonight
my disclaimer - I 'stole' this from facebook, it's not my receipe and I don't know here it comes from
Zuppa Toscana (better than Olive Garden!) 1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor) 4-6 russet potatoes, chopped 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 1 c. heavy whipping cream 2 Tbsp flour
1. Brown sausage links in a sauté pan (Drain grease!) .
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes 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 potatoes 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.
Delish with fresh grated parmesan cheese on top :
