Zuppa Toscana Soup

INGREDIENTS

• 1 lb. Italian Sausage
• 2 Large Russet Baking Potatoes – Sliced in half & sliced thin
• 1 Large Onion Chopped
• 2 Large Garlic – Minced
• 2 Cups Kale or Swiss chard – Chopped
• 2 – 8 oz. cans Chicken Broth
• 1 Qt. Water
• 1 Cup Heavy Whipping Cream
• ¼ Cup Cooked Crumbled Bacon

Chop or Slice uncooked sausage into small pieces.

Brown in soup pot.

Add chicken broth & stir.

Stir in onions, potatoes & garlic.

Cook medium heat until potatoes are done.

Add cooked crumbled bacon, salt & pepper to taste.

Simmer 10 minutes. Turn to low.

Add kale and cream.

Heat through and serve.