Zuppa Toscana: Tuscan Sausage, Potato, and Kale Soup

Servings: 6
So much better than Olive Garden's!


3/4 lb Italian sausage [I prefer mild]
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices [3 cups sliced potatoes of choice *I used baby reds, cut in half*]
1 large onion, chopped
1/2 cup cooked bacon, crumbled [ about 4 slices- or 3 TB bacon bits- turkey bacon is tasty too]
2 garlic cloves, minced
4 cups kale, chopped [ has a surprisingly mild flavor, so go ahead and add more for more vitamin and mineral goodness]
4 cups chicken broth
2 cups water
red pepper flakes, to taste
1 cup heavy whipping cream [I used organic half-n-half, milk would work fine]
Freshly grated Parmesan cheese. [I used a whole wedge which made about 1.5 cups shredded]


Chop or slice uncooked sausage into small pieces. [*I boil mine in about a cup of water, so it falls into smaller pieces more easily, and the water separates the meat from the grease much better, makes for easy draining, and significant cut in fat grams in the final dish*]
Brown sausage in your soup pot. Drain well.
Add chicken broth and water to pot and stir.
Place onions, potatoes, and garlic in pot.
Cook on medium heat until potatoes are done [about 20 minutes].
Reduce heat to low, add cooked bacon[*optional*] and kale, heat about 20 minutes.
Add cream.
Heat through, about 2 or 3 minutes, and serve with plenty of freshly grated Parmesan.

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