Zuppa Toscana

Well, it is about time I posted on this blog. It has certainly been long enough! I admire the dedication that some of you must have to blog daily. To make up for my badness at blogging, I will offer up one of my best recipes of all time. At least according to my family. I'm not sure how you can go wrong with flavors like this together. Keep in mind, this makes a full, HUGE pot of soup. I don't recommend halfing it though, you will want the leftovers--plus it just gets better as it sits in the fridge and the flavors have a chance to meld.

Zuppa Toscana

Ingredients:

1 lb spicy sausage (My Favs: 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)
6 medium russet potatoes, thinly slices (scrub & leave skins on)
2 cups onions, diced
1lb. bacon
1 Tbsp. minced garlic
4-6 cups kale leaves, cut in half, then sliced (stem removed)
6 tablespoons chicken base
3 quart water
11/3 cup heavy whipping cream




Directions:
Brown, Drain, & 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 all the bacon grease so I don't have a heart attack at 30). Add garlic to the onions and cook an additional 1-minute. Add chicken base, water, and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer 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.