Brrr, that rain today has my bones chilled, so I made a batch of “COPYCAT ZUPPA TOSCANA”
1 1/2 lbs. ground Italian sausage, mild or spicy
3 – 4 large russet baking potatoes, unpeeled and sliced
1 large onion, chopped
1/2 pkg. Bacon, chopped
2 tsp. Garlic powder
Red pepper flakes, to taste
Salt and Pepper, to taste
3 – 4 cups kale, chopped (I ❤ Kale so I used a lot)
2 (8 oz.) cans chicken broth
1 quart water
1 cup heavy whipping cream
In a large soup pot, fry bacon until crisp, set aside. Brown the ground sausage, add the onions and cook until translucent. Return the bacon back to pot. Add the unpeeled and sliced potatoes, stir. Add chicken broth and water to pot and stir. Cook on medium heat until potatoes are done. Season with salt, pepper, garlic powder, and red pepper flakes to taste. Simmer for another 10 minutes. Turn to low heat. Add the kale and cook another 10 minutes, add cream. Heat through and serve.
NOTE: I left the peeling on the potatoes, I just cut it in half, and then into 1/4″ slices. I used HOT ground Italian sausage, and I also added a bit of Accent. DO NOT USE the “SWEET” Italian sausage, I did once and I did not like the taste.