Zuppa Toscana (bag) cooked meat
1 lb. Italian sausage (cooked and brought in a bag)
2 large russet baking potatoes diced
2 C onion, chopped
1/4 C Bacon Bits (these are less fatty than real bacon)
3 cloves garlic minced
1/2 t crushed red pepper
2+ cups kale or swiss chard, chopped 1/2 inch pieces
Add after thawing:
1 49.5 oz can chicken broth
2 T chicken boullion paste
1 qt. water
3 cup half and half
Cook potatoes and onion, not completely soft. Cool
Add all other ingredients to bag except can of broth and water.
Freeze.
When cooking, thaw, add the broth and water, and put in pot for 1 hour or crockpot for 6-8 hours on low.
