Zuppa Toscana

Last week I bought some kale so I could try making kale chips. I have heard several people rave about kale chips. I have to say though, not my cup of tea. They had a very strong taste and after about three, I threw the rest away. I was left with a lot of kale left and no idea what to do with it (have you ever tried raw kale? blech!!!). I asked for some suggestions on Facebook and several people raved about this Italian soup - Zuppa Toscana. I had never heard of this soup before but it sounded good and since my community group was having an Italian potluck this week, I figured it would be the perfect opportunity to try it out. Conclusion - yummy!

Zuppa Toscana

5 Italian sweet sausages
1½ tsp. crushed red peppers
1 large diced white onion
6 slices bacon
2 tsp. minced garlic
10 cups water
3 cubes of chicken bouillon
1 cup heavy whipping cream
5 red potatoes

1 small bunch of kale (about 3 cups)
Poke a couple of small holes in the sausages and fry in medium pan on medium heat until done. Remove from pan and cut lengthwise then into ½" slices. Cook bacon in same pan used for sausages. Remove bacon and crumble. Cook onions and garlic in the same pan. Drain grease and set aside. Add chicken bouillon and water to a pot and heat until it starts to boil. Add the onions and garlic and sliced potatoes. Cook until soft, about half an hour. Add the heavy cream and just cook until thoroughly heated. Stir in the sausage, the kale, and the crumbled bacon. Let the soup heat through and serve.