Zuppa Toscana

Photo: Olive Garden

2 cans of chicken broth
6 cups of water
4-5 large potatoes  - scrubbed and sliced
1/2 - 1 medium onion - chopped
5 cloves of garlic - Minced
1 lb. Spicy Italian Sausage  - cooked, drained and sliced
1 package of bacon - cooked and crumbled
1 pint carton of heavy whipping cream
1/2 Bunch of Kale - stripped from stems and roughly chopped
Salt, Pepper, Red Pepper Flakes, garlic powder to taste

Pour chicken broth and water into a large pot. Add in sliced potatoes, garlic, onion and seasonings. Boil until potatoes are tender, then add cooked sausage and bacon. Cook for about 5 minutes.

Finally, add the carton of heavy whipping cream and chopped kale. Allow about 5-7 minutes for the kale to wilt a little in the soup.

Serve with bread sticks


- Adrian Parkinson