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SAUSAGE POTATO SOUP - ZUPPA TOSCANA 1 LB. iTALIAN SAUSAGE 1/2 OB BACON - CHOPPED 1 QT. WATER 2 - 14.5 OZ. CANS CHICKEN BROTH 2 LRG. RUSSET POTATOES 2 CLOVES GARLIC 1 MED. ONION 2 CUPS KALE 1 CU HEAVY WHIPPING CREAM BROWN SAUSAGE IN PAN, CRUMBLING IT AS IT COOKS. DRAIN AND SET ASIDE. CUT BACON INTO SMALL PIECES,BROWN, DRAIN AND SET ASIDE. SCRUB POTATOES THEN CUT IN 1/4 INCH SLICES. PLACE BROTH, WATER, GARLIC, POTATOES AND ONION IN POT. SIMMER UNTIL POTATOES ARE TENDER. PINCH OFF PIECES OF THE CURLY PART OF KALE. ADD SAUSAGE, BACON AND KALE TO POT. SIMMER FOR 10 MORE MINUTES. ADD CREAM, SALT AND PEPPER AND HEAT THOROUGHLY. I MASHED UP SOME OF THE POTATOE PIECES TO MAKE THE SOUP A LITTLE THICKER. TASTES VERY MUCH LIKE THE SOUP AT OLIVE GARDEN. |