Zuppa Toscana Soup



  • 1 lb. spicy Italian sausage -cooked and crumbled

  • 1/2 lb. smoked bacon - chopped

  • 1 qt. water

  • (2) 14.5 oz. cans (about 3 2/3 cups) chicken broth

  • 2 lg. russet potatoes - scrubbed clean, cubed

  • 2 garlic cloves - peeled, crushed

  • 1 med. onion - peeled, chopped

  • 2 cups chopped kale or Swiss chard

  • 1 cup heavy whipping cream

  • salt and pepper - to taste

  • In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside

  • In a skillet over medium-high heat, brown bacon; drain, set aside

  • Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender

  • Add sausage and bacon to pot; simmer for 10 minutes

  • Add kale and cream to pot; season with salt and pepper; heat through