Zuppa Toscana

Ingredients

• 1 pound Spicy Sausage (See Note)
• 1 pound Bacon
• 2 cups Diced Onion
• 1 Tablespoon Minced Garlic
• 6 Tablespoons Chicken Base
• 3 quarts Water
• 5 cups Russet Potatoes (or 6 Medium Potatoes), Unpeeled And Thinly Sliced
• 5 cups Kale Leaves, Cut In Half, Then Sliced (Ribs Removed)
• 1-⅓ cup Heavy Whipping Cream

Preparation Instructions

Note: if you REALLY want to steam things up, go with Hormel Hot & Spicy Breakfast Sausage Links. For a slightly milder soup, go with Jimmy Dean Hot Breakfast Sausage.

Brown, drain, and dice sausage.

Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. (At this point, I usually drain off most of the bacon grease so I don’t have a heart attack at 30). Add garlic to the onions and cook for an additional minute. Add chicken base, water, and potatoes; simmer for 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer for 4 minutes and serve.

I HIGHLY recommend that you serve this soup with crusty French bread, warm from the oven. It is so good to sop up this soup with.