Crock pot Olive Garden pasta soup

Ingredients:

• 1 lb Italian sausage, casings removed (you can use mild or hot, depending on your preference)
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 3 cups water
• 4 medium potatoes, peeled and diced
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional, for some heat)
• 2 cups kale, stems removed and chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup small pasta (such as ditalini or small shells)

Instructions:

1. In a skillet over medium-high heat, brown the Italian sausage, breaking it up into crumbles as it cooks. Drain any excess fat.
2. Place the cooked sausage, chopped onion, minced garlic, chicken broth, water, diced potatoes, salt, black pepper, oregano, basil, and red pepper flakes (if using) into the Crock-Pot.
3. Cover and cook on low for 6-8 hours or until the potatoes are tender.
4. About 30 minutes before serving, add the chopped kale to the Crock-Pot.
5. In a separate pot, cook the pasta according to the package instructions. Drain and set aside.
6. Stir in the heavy cream and grated Parmesan cheese into the Crock-Pot. Mix well.
7. Add the cooked pasta to the soup just before serving, stirring to combine.
8. Taste and adjust the seasoning if needed.