Zuppa Toscana

My family enjoys a hearty soup during the winter and this OLIVE GARDEN knock off hit the spot on a cold Sunday afternoon this week.  It's quick and easy to make.  Enjoy it with a crusty loaf of Italian bread and a nice glass of Chianti. 

1 lb. cups spicy Italian sausage-cooked until no longer pink
4 medium potatoes, cut in half and then sliced
1 onion, diced
6 slices of bacon, cut into pieces
2 cloves garlic, minced
3 cups Kale leaves, torn into bite size pieces, stems discarded
2 T chicken base
1 quart water
1/2 cup heavy cream (or more to taste)

Cook the sausage leaving it in fairly large chunks.  I cook the sausage ahead of time and freeze to make this an even quicker meal.

 

Place the bacon in a large saucepan and cook until about 3 minutes.  Add onions and cook until onions are translucent.  Add garlic and continue to cook until bacon is done.  Remove from pan, reserving bacon grease.  Add chicken base, water and potatoes.  Simmer until potatoes are near done.  Add kale, sausage and bacon/onion/garlic mix and continue to simmer for 4 minutes or until potatoes are done.  Add cream, stir and serve.  ENJOY!