Zuppa Toscana Soup

Ingredients:

1 lb Italian sausage
5-7 slices of bacon
5 medium potatoes
2 c Kale (chopped)
1 c heavy whipping cream
1 qt water
2 14 oz cans of chicken broth (or 6 bouillon cubes in 28 oz water)
1/2 large onion - diced
2-3 cloves of minced garlic
2 tsp red pepper flakes
salt & pepper to taste

 Directions:

 Crumble sausage onto a baking sheet. Bake it in the oven at 300 degrees for about 30 minutes or until no longer pink. Place on paper towels to drain.
Cook the bacon and crumble into small pieces.
Slice the potatoes between 1/8th and a 1/4th. - cut them evenly so they cook the same amount of time
Dice up the onion and mince the garlic. Throw the taters, onion and garlic, chicken broth, and water into a large pot on medium heat until the potatoes are cooked through.
Prepare the kale by chopping it small.
Add the sausage, bacon, red pepper flakes and salt and pepper (to taste) to pot. Simmer for another 10 minutes.(stir occassionally)
Turn the heat to low and add in the kale and heavy cream. Let the soup heat back through and then serve. Serve with grated parmesan cheese on top! YUM!

Enjoy!

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!