D. Straut's Kitchen

Today's Recipe is Zuppa Toscana

This is my wife's favorite soup and it is absolutely delicious.

Ingredients

• 6 oz bacon, chopped
• 1 lb Italian Sausage, The "Hot" variety
• 1 medium head garlic, 10 large cloves, peeled and minced or pressed
• 1 medium onion, finely diced
• 6 cups chicken broth/stock, (48 oz)
• 4 cups water, (32 oz)
• 5 medium russet potatoes, peeled and chopped into 1/4" thick pieces
• 1 kale bundle, leaves stripped and chopped (6 cups)
• 1 cup whipping cream
• Salt and black pepper to taste
• Parmesan cheese to serve, optional

Instructions

1. In a large pot or Dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). Remove bacon to a paper-towel-lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
2. Add Italian sausage, breaking it up with your spatula, and sauté until cooked through (5 min). Remove to a paper-towel-lined plate.
3. Finely dice the onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.
4. Add 6 cups broth and 4 cups water, and bring to a boil. Add sliced potatoes and cook for 13-14 min or until easily pierced with a fork.
5. When potatoes are nearly done, add chopped kale and cooked sausage and bring everything to a light boil.
6. Stir in 1 cup of cream and bring to a boil. Season to taste with salt and black pepper then remove from heat. Garnish with bacon and grated parmesan.