Zuppa Toscana

Ingredients

• 1 lb Italian sausage (mild or spicy – depending on what you like)
• 2 large russet potatoes, halved and sliced into ¼-inch pieces
• 1 large onion, chopped
• ¼ cup bacon bits (optional)
• 2 garlic cloves, minced
• 2 cups kale or Swiss chard, chopped
• 32 oz chicken broth
• 2 cups water
• 1 cup heavy whipping cream
• Salt and pepper, to taste (the sausage and bacon are both salty so you may not need to add much, if any salt)

Directions

1. Chop or slice the uncooked sausage into small pieces.
2. Brown the sausage in a large soup pot.
3. Add the chicken broth and water to the pot and stir to combine.
4. In a separate pot, add the onions, potatoes, and garlic.
5. Cook over medium heat until the potatoes are tender.
6. Add the potato mixture to the soup pot, along with the bacon (if using).
7. Season with salt and pepper to taste.
8. Simmer for another 10 minutes.
9. Reduce heat to low.
10. Stir in the kale and cream.
11. Heat through and serve warm.