Zuppa Toscana

By draingal

Ingredients

• 1 1/2 cups cooked spicy Italian sausage, cut in half lengthwise, then cut at an angle into 1/2” slices, however, I prefer 1 pound crumbled; remove the casing, brown it and drain it and set it aside.
• 1/2 cup of sliced and cooked bacon; diced and drained; set aside with the sausage
• 3/4 cup onions, chopped
• 2 large Russet potatoes, cut in half lengthwise; then cut in 1/4” slices
• 2 cans chicken broth
• 1 quart water
• 2 garlic cloves, minced
• 2 – 3 cups kale, cut in half; then sliced into strips
• 1 cup heavy whipping cream

Preparation

Step 1

Place onions, garlic, potatoes, chicken broth and water in 3 to 4 quart saucepan and cook onions over medium heat until the onions are almost clear and the potatoes are firm yet cooked. Then add the bacon and sausage and salt and pepper to taste. I add a tsp of red pepper flakes 'cause I like it a bit spicy. Then simmer for another ten minutes or so; then turn it down to very low heat. I like to add the kale close to when it is going to be served (so it doesn't get too soggy) – basically I heat the kale thru the soup and then right before you serve it turn off the heat and then add the heavy whipping cream. Needless to say you can add 2% milk and turkey sausage to make things a bit more healthy.