Zuppa Toscano

I don't know if the spelling of the name of this soup recipe is correct but expect I will be informed if it is not. I cannot find the written recipe but since I have made it several times this winter and just finished making a pot of it now, I should be able to repeat it here for you. I have made some adjustments to the orginal and give it to you my way. Enjoy!!

10 cups of chicken broth ( I use two and a half boxes of the MSG free and lower sodium ones)

a pkg of italian sausage (I have used sweet, chorizo and the hot sausages; I like the hot but if you use sweet, you can add some crushed red pepper flakes)

6 slices of bacon (cooked and cut up)

3 large russet potatoes, cut up or sliced thin (I have used red and Idaho too)

1 Lg white or yellow onion diced (my feeling is use more onion since it always sweetens a recipe nicely)

Chopped garlic to taste

Bunch of Kale, chopped (organic please; I have used escarole in place of Kale)

a pint of heavy cream

S & P
Parsley

crushed red pepper flakes to taste

Grated cheese of your choice as a garnish

Brown the sausage which you have cut up in pieces; I leave the casings on since they disappear in the cooking broth. Remove to a pan.

Brown the onions and garlic in the drippings from the sausage. I didn't have much fat so I added a bit of EVVO.

Add the cut up potatoes (you can slice them if you wish). Stir then add all the broth. Bring to a boil and Cook for about 15 minutes.

Then add the chopped Kale and the browned sausage. Continue to simmer for another 20 minutes.

Season the soup and let it sit for a few minutes without heat. Add the chopped bacon and the heavy cream. You don't want it to boil with the cream in it. Be gentle with the heat now. Serve with a bit of grated cheese or a few chopped green onions.
Bon Appetito!!