Zuppa Toscana

I found this recipe a few years ago on a copycat website. I've adjusted it a bit to fit our family's taste.

1 lb ground Italian Sausage (I use sweet Italian)
1 tsp. crushed red pepper (more if you like it hot)
1 large white onion diced
4 tbsp bacon pieces
2 tsp garlic puree (I use fresh minced)
10 cups water
5 cubes chicken bouillon
1 cup 1/2 and 1/2 (or heavy cream if you like the thick calories)
1 lb sliced russet potatoes (about three large)
1/4 of a bunch of kale

Sauté Italian Sausage and crushed red pepper in pot. Drain excess fat and refrigerate the meat (or set aside in different bowl). In the same pan, sauté bacon, onions, and garlic for 15 minutes or until onion is soft. Mix together chicken bouillon and water, adding it to onions, bacon and garlic. Cook until boiling. Add potatoes and cook until soft (about 20 minutes). Add cream and stir in sausage and cook until heated. Add kale before serving.

Makes 6-8 servings

After washing the kale, I think it is best to cut around the veins and slice the bunches into your preferred size. Fresh, uncooked kale will taste crunchier than what you may be used to so I like to put it in the bowl first and then pour the hot soup on top of it to help 'wilt' the greens a bit.

As is served in the restaurant, a garlic bread sure partners with this soup well.

Enjoy!