Zuppa Toscana

By RossanaV

Ingredients

• 2 large russet baking potatoes
• 1 pound mild Italian sausage
• 1 large onion, chopped
• 2 cans chicken broth
• 1 quart water
• 2 cloves garlic, minced
• 1/2 can Oscar Mayer bacon bits
• salt and pepper, to taste
• 2 cups kale or Swiss chard, chopped
• 1 cup heavy whipping cream

Details

Servings 4
Preparation time 15mins
Cooking time 55mins

Preparation

Step 1



Preheat oven to 300 F. Slice potatoes in half and then cut into 1/4-inch slices. Cook sausage in preheated oven for 30 minutes. Drain sausages on paper towels and cut into thin slices. Place onions, potatoes, chicken broth, water and garlic in a large pot. Cook over medium heat until potatoes are fork tender. Do not drain. Add sausage and bacon to the pot. Add salt and pepper to taste. Simmer for another 10 minutes. Turn heat down to low. Add kale and cream. Heat through and serve hot. Serves: 4 to 6.