1 (48 oz.) container organic chicken broth
1 bundle of green onions
1 white or yellow onion
3 cloves garlic
1 bunch turnip leaves
3-4 large potatoes
2 lbs. Italian sausage
Pepper, thyme, Worcestershire sauce and garlic salt, to taste

Add chicken broth to slow cooker (7-quart) and turn on high. Finely chop the onions, garlic, and turnip leaves and add them to the broth (stir occasionally). Next, peel and chop the potatoes into cubes and put aside. Then, form small meatballs with the Italian sausage and place them into a separate pot of boiling water.

Once they're cooked, use a slotted spoon to dip the sausage out of the pot and into the slow cooker. Then, add the potatoes to the boiling pot of sausage-flavored water and reduce the temperature to medium. Once the potatoes are cooked, use the slotted spoon to add them to the slow cooker.

Finally, add the Worcestershire and seasonings to the cooker.

Optional: You can make some extra chopped turnips in the sausage-flavored pot of water at the end to have available. This is for those who like a heavier soup.

Why it's named Italian Wedding Crasher: I was making some Italian Wedding, when I thought it might be nice to replace the pasta for potatoes. Since the Irish are known for their potatoes, I imagined the Irish crashing this Italian Wedding. The turnip leaves were just an afterthought. I hope you enjoy it.

Submitted by: Tim Oz Borders