Copycat Olive Garden's Zuppa Toscana

I got this from Favorite Family Recipes, it is a GREAT winter soup!

3 (14 oz) cans chicken broth

2 cups whipping cream (last time I made it, I didn't have quite enough whipping cream, so I used a little French Vanilla Creamer and we liked it just as much, maybe better!)

red pepper flakes (to taste)

Salt and Pepper (to taste)

1 small onion, diced and sauteed

1/2 pkg. bacon, cooked and crumbled (I just use the real bacon bits from Costco)

4-5 cups chopped Kale

3-4 potatoes, cleaned and chopped (do NOT remove skins)

1 lb. pork sausage (or mild Italian sausage) shaped into small rounds, browned, and put on paper towels to de-grease

Put everything except potatoes in crock pot on high 3-4 hours. Add potatoes the last 40-60 minutes(so they don't get soggy). Serve with rolls or breadsticks.

Italian Sausage/Tomato/Spinach Pasta

1/2 lb. Italian sausage
1/2 bag (about 8 oz.) of favorite pasta
1 can (14 1/2 oz.) diced tomatoes with basil, garlic, and oregano, undrained
small carton of whipping cream
fresh spinach

Cook pasta as directed on package. Meanwhile, brown Italian sausage in large skillet. Cook on medium-high heat until cooked through. Add tomatoes and whipping cream. (may also add a little cornstarch if desired to thicken). Add spinach according to your liking shortly before serving. Serve over pasta and sprinkle with Parmesan cheese if desired.

Pasta with Peas and Sausage

1 lb. rigatoni pasta (or pasta of your choice)
2 Tblsp. olive oil
2 cloves garlic, minced
1 lb. sweet Italian sausage
12 ounces frozen green peas
1 1/2 cups heavy cream
4 Tblsp. butter
2 Tblsp. grated fresh Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.

Minestrone Soup with Pasta, Beans, and Vegetables

3 cups vegetable or chicken broth
1 (15 oz.) can fire-roasted diced tomatoes
1 (15 oz.) can tomato sauce
1 (15 oz.) can white beans, drained (I like Navy beans)
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 tsp. dried thyme
2 bay leaves
1 cup ditalini pasta, cooked
1 medium zucchini, chopped
1/2 tsp. dried sage
salt and pepper
small amount Italian seasoning
2 Tblsp. sugar
small amount fennel seed (optional)
1/2 lb. mild Italian sausage, browned
1-2 cups coarsely chopped fresh or frozen spinach, defrosted
grated parmesan or romano cheese

In a slow cooker, combine broth, tomatoes, tomato sauce, carrots, celery, onion, thyme, sage, bay leaves, 1/2 tsp. salt and pepper, Italian seasoning, fennel seed (if desired), and sugar. Meanwhile, brown the Italian sausage and add it to everything else. Cover and cook on low heat for 6-8 hours or on high for 3-4 hours.

One hour before it is done, add the beans.

Thirty minutes before soup is done cooking, add ditalini, zucchini, and spinach. Cover and cook for 30 more minutes. Remove bay leaves and season, to taste, with salt and pepper. Ladle soup into bowls and sprinkle parmesan cheese over the top. Garnish with basil, if desired.