Shelly's Recipe

ZUPPA TOSCANA II

Category: Soups

1 lb Italian sausage
2 large Russet baking potatoes sliced in half, and then in 1/4 inch slices
1 large onion, chopped
6 slices bacon, cooked and crumbled
2 cloves garlic minced
2 cup Kale or Swiss chard chopped
2 cans Chicken Broth
1 qt. Water
1 cup Heavy Whipping Cream

Cook sausage, drain on paper towels and cut into slices. Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste, and simmer for another 10 minutes. Turn to low heat, add kale and cream. Heat through and serve.