1 lb. Italian Sausage (hot or mild) in casings, chopped in bite sized pieces
2 large russet baking potatoes, sliced in half, then in 1/4 inch slices
1 large onion, chopped
2 cloves garlic, minced
2 c kale or Swiss chard, chopped
16 oz chicken broth
1 quart water
1 c heavy cream
1/4 c crisp cooked bacon, crumbled
Instructions
Brown sausage in soup pot. Drain fat. Removed
browned sausage to a plate.
Add chicken broth and water. Stir to removed any
browned bits from the bottom of the pot. Add
potatoes, onions, and garlic. Cook on medium heat
until potatoes are done.
Add sausage and bacon to the pot. Season with salt
and pepper to taste. Simmer for 10 minutes. Turn
heat to low.
Add kale and cream. Heat though and serve.
Originally Submitted
2/2/2013
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