ZUPPA TOSCANA

ZUPPA TOSCANA

From Kristin Troyer

1 lb. Italian sausage
1/2-1 t. red pepper flakes (to liking)
3 large russet potatoes, chunked (peeled or unpeeled)
1 large onion, diced
4 slices bacon, chopped
3 garlic cloves, minced
3 cups kale or Swiss chard; chopped
1 (32 oz.) box chicken broth
2 cups water
1  1/2 cups heavy whipping cream
sprinkling of white pepper

Saute sausage and red pepper flakes. Drain and set aside.

In same pot, saute bacon.  When halfway cooked, add in onion and garlic. Saute until onions are soft.

Add broth and water. Bring to a boil

Add potatoes and cook til soft (10-15 minutes).

Add heavy whipping cream and sausage and cook until heated through.  Add white pepper to taste.

Add kale just before serving.

Serves 10.