Zuppa Toscana
A RECIPE FROM HOUSEWIFE ECLECTIC

INGREDIENTS

• 1 lb ground sausage
• 1 tsp red pepper
• 1/4 cup chopped green onions
• 4 Tbsp bacon pieces
• 1 tsp garlic powder
• 10 cups water (this water stays in the soup, so make sure to measure it out.)
• 5 cubes chicken bouillon
• 1 cup heavy cream
• 5 or 6 potatoes
• 1/4 bunch kale

PREPARATION

1. Sautee sausage and crushed red pepper in pot.
2. Drain excess fat and set aside.
3. In the same pan, saute bacon, green onions and garlic for approximately 15 mins, until cooked through.
4. Mix together the chicken bouillon and water in a large pot, then add in the onions, bacon and garlic. Cook until boiling.
5. Add potatoes and cook until soft, about half an hour.
6. Add heavy cream and cook until thoroughly heated.
7. Stir in the sausage.
8. Add kale just before serving.