Toscana Soup

• Gluten free

• Meat

  • 1/2 lb Bacon
  • 4 cups Chicken brother
  • 1 lb Italian sausage

• Produce

  • 2 1/2 tsp Garlic
  • 4 cups Kale, fresh
  • 1 Onion, medium
  • 5 Potatoes, medium

• Dairy

  • 1 cup Heavy cream

• Liquids

  • 3 cups Water

Found on commonsensehome.com

Description

Directions

• Brown and fully cook sausage; drain and set aside. Peel and dice potatoes; set aside in a bowl of cold water to prevent browning. Thinly slice fresh kale; set aside.
• Cook diced bacon over medium heat in 8 quart saucepan until slightly crispy. Add chopped onion and sauté until translucent. Drain excess grease. Stir in garlic and cook one minute.
• Add chicken broth, water and potatoes. Bring to a boil; reduce heat to medium and simmer for 25 minutes until potatoes are tender. Stir in kale, cream and sausage. Cook for five more minutes. Serve warm.