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 saute pan.
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.

Creamy Chicken Verde Soup

2 Tbl butter OR olive oil
1 small onion, chopped
1 (15.5 oz) can Cannellini beans, drained and rinsed
1 cup frozen corn
1 (28 oz) can green enchilada sauce
1 cup half and half
1 cup chicken stock
3 chicken breast, cooked and cubed
3 Tbl honey
2 Tbl lime juice
1/2 tsp chili powder

garnish
shredded cheese
tortilla strips

Directions
In a large pot melt butter or pour in olive oil and stir in onion
Cook onion until soft and translucent
Add beans and corn to the onion and allow to heat through
Pour in enchilada sauce, half and half and chicken stock
Stir in chicken, honey, lime juice and chili powder
Allow to simmer on low for about 20 minutes
Serve warm with shredded cheese and tortilla strips