Toscana Sausage, Potato, and Kale Soup

I make this soup several times each winter, and everyone loves it. It also tastes great as leftovers. It's simple, easy, and just wonderful.

Ingredients

• 1 pound Italian sausages (I like to use Alfresco Chicken Sausage, Sundried Tomato & Basil)

• 5 strips of bacon (thick-cut works best)

• 1 medium onion chopped

• 5 cloves garlic minced

• 2 cups chicken broth

• 4 cups of water

• 4 large red potatoes roughly cubed

• 1 teaspoon Italian seasoning or red pepper flakes

• 1 cup heavy whipping cream

• 1 small bunch of kale stems removed and chopped

• Salt and pepper to taste

• Fresh-graded Parmesan cheese for serving

Preparation

1. Cut the bacon into small pieces and add them to the pot. Cook the bacon over medium-high heat. I like to give the bacon a bit of a head start so it gets nice and crispy.

2. Take the sausages out of their casings. I lightly slice the sausages length-wise with a sharp knife to make a slit in the casings, and then it's easy to get them out. Then cut into bite-size pieces. I like to cut mine into small cubes.

3. While the sausages and bacon cook, I chop the onion and potatoes (you can peel the potatoes or leave the skin on) making sure to give the pot a stir occasionally.

4. When the sausages and bacon are browned, stir in the potatoes, onions, and garlic. Cook for 2-3 minutes.

5. Add the chicken stock, water, potatoes, and seasoning.

6. Bring soup to a boil and then reduce to medium-low heat to simmer.

7. Cook for 15 minutes or until potatoes and onions are tender.

8. Add kale, cream, salt, and pepper, and cook for 5-10 minutes more or until the kale is soft and wilted.

Keywords: Soup