Zuppa Toscana

This recipe was a huge success! It was a little time consuming, but really worth the effort. I’m thinking the next time I make it, I’ll make a double or triple it and see how it freezes…….
This picture is Chiara enjoying her dinner. I know a recipe was successful when both kids will eat it. Tony even said it was great. Exact quote was “A little different from the soup from Olive Garden but damn good!”
You start by crumbling about a pound of Italian Sausage on a baking sheet and bake it for 30 minutes at 300 degrees. (Side note: crumbling the sausage is more like squeezing a tube of toothpaste except you get meat instead of paste. Arthur decided it was ‘gross’!) Once done, place on a paper towel to drain.
Next up, cook 5-7 slices of bacon and crumble it. (I have a later pin about a way to cook bacon in the oven, it’s easy and yummy!)
Slice up 5 medium russet potatoes thinly. Make sure they are cut evenly so they cook evenly. (I used 2 really big potatoes and it worked really well.) Dice up half of a large onion (or a small onion), mince 2-3 garlic cloves. Once that’s done, put the potatoes, onion, garlic in a pot with 2 cans of chicken broth and a quart of water (4 cups). Cook this on medium heat till potatoes are tender.
Add the sausage, bacon, 2 tsps. of red pepper flakes and salt and pepper to taste. Simmer for 10 minutes.
Chop up 2 cups of kale (aim for bite size) and add to the soup along with 1 cup heavy whipping cream. Let the mixture heat through and serve.
This was so great and amazingly we have enough left over for lunch. This recipe makes a big batch and you won’t be disappointed. I hope you enjoy it! We sure did!

Recipe came from here

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