Homemade Zupa Toscana in the Crockpot

You know me - you know I love a good crockpot recipe.  What you may not know about me is that I love Zupa Toscana soup from Olive Garden and when I'm pregnant I loooooooove me some Zupa Toscana.  Like my hubby and I have driven 30 minutes to Olive Garden just so that I could sit there and eat endless bowls and breadsticks.  And good waiters and waitresses send me home with a takeout container (and get an extra sweet tip when they do)!

So last year I started playing with the idea of making it at home and I did, but it was a lot of work because I used frozen spinach and did it on the stove and I just knew there had to be a better way.  A way that involved me throwing ingredients into the magic crockpot and then walking away for 4 hours.  Love that magic pot.

I found a few recipes and tweaked them to come up with this:

Ingredients:
1 bunch of organic kale (washed and chopped)
3 large potatoes (washed and sliced)
1 carton of chicken broth
1 pint of heavy whipping cream
1 lb sweet italian sausage (browned and drained)
salt & pepper to taste

1. Brown and drain sausage.  Drain extremely well to cut down on greasiness of soup.
2. Place broth and whipping cream in crockpot.
3. Add sausage, potatoes, and kale.
4. Salt & pepper to taste.
5. Let it sit on high for 3 hours then turn down to low for 1 hour.  (You could probably just have it sit on low for 6 hours)
6. Continuously stir and submerge the kale/potatoes under the broth.
7. Enjoy!