25 May Zuppa Toscana Soup
1 lb ground Italian sausage (I use 1 package of Johnsonville Spicy Italian Sausage, removed from casings)
1 teaspoon of crushed red pepper flakes
1 large diced onion
1/4 cup turkey bacon pieces, crumbled small
2 teaspoons of garlic, minced
1 pound potatoes, or about 2 large potatoes, sliced in half, and then in 1/4 inch slices
6 cups water
2 (14.58 ounce) cans chicken broth
1 cup heavy cream
2 cups of kale
1. Saute Italian sausage and crushed red pepper in a large pot. Remove from pan and drain excess fat. Keep warm.
3. Add in diced potatoes.
4. Add chicken broth and water to pot and stir.
5. Add sausage and bacon and salt and pepper to taste.
6. Simmer for another 10 minutes, to thicken the soup.
7. Turn to low and add heavy cream and cook until thoroughly heated.
Makes: 6-8 servings