Tuscan Sausage Soup

Directions

1. In a large pot or Dutch oven, over medium heat, add chopped bacon and saute until browned (5-7 minutes). Remove bacon to a paper towel-liined plate and discard all rendered fat except for 2 tablespoons.

2. Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.

3. Add broth and water and bring to boil. Add sliced potatoes and cook 10-12 minutes or until easily pierced with a fork.

4. When potatoes are fork tender, add chopped kale and bring everything to a light boil. Turn the heat down to low and add the sausage back in. Simmer for a few minutes to combine.

5. Stir in 1 cup cream and bring to gentle boil. Season to taste with salt and black pepper then remove from heat. Garnish with crumbled bacon and grated parmesan.

From Shawnie's class “Zuppa Toscano”