Italian Sausage And Kale Soup Recipe

Ingredients

ZUPPA TOSCANO

1-PACKAGE OF ITALIAN SAUSAGE, MILD OR HOT

2-MEDIUM POTATOES

¾ CUP DICED ONIONS

6- SLICES BACON

1 ½ TESPOONS MINCED GARLIC

2 OR MORE CUPS OF KALE SLICED. I USE ABOUT 3 ½ CUPS

1 TABLESPOONS CHICKEN BASE

1 QT. WATER, MORE IF NEEDED

1/3 CUP OF HEAVY CREAM, A LITTLE MORE IF YOU WANT

SALT AND PEPPER TO TASTE

Preparation

I USE A CAST IRON DUTCH OVEN FOR THIS DISH.

POKE SAUSAGE WITH FORK SEVERAL TIMES TO MAKE HOLES FOR JUICE TO COME OUT. BROWN IN DUTCH OVEN. REDUCE HEAT AND LET COOK FOR ABOUT 10 MINUTES UNTIL DONE. REMOVE AND SLICE SAUSAGE INTO 1 ½ INCH SLICES AFTER COOKING

PEEL AND CUT POTATOES IN HALF THEN INTO ¼ INCH SLICES

COOK BACON AND ONIONS IN DUTCH OVEN OVER MEDIUM HEAT UNTIL DONE.

REMOVE BACON AND CRUMBLE.

ADD GARLIC TO PAN AND COOK ABOUT A MINUTE MORE.

ADD CHICKEN BASE, WATER AND POTATOES TO DUTCH OVEN AND SIMMER UNTIL POTATOES ARE DONE.

ADD BACON, SAUSAGE, KALE AND CREAM. SIMMER ABOUT 4 MINUTES AND SERVE WITH TOASTED GARLIC BREAD AND GREEN SALAD

YOU CAN ALSO ADD COUTONS TO THE SOUP BEFORE SERVING.