Zuppa Toscana

Zuppa Toscana Soup

• 1/2 lbs. ground Italian sausage
• 2-3 large potatoes, skin on cubed
• 1 onion, chopped
• 1/2 C crumbled bacon 
• 2 cloves garlic, minced
• 4 1/2 cup chicken stock
• 1/2 bunch of kale, chopped
• 1/2 milk
•  2 Tbs. butter
• Salt and pepper to taste

Directions:

Cook sausage, onion, and garlic until browned and onions are translucent.  Drain and set aside. In large stockpot, add potatoes, chicken broth. Cook until potatoes are done, (15-20 minutes). Add bacon bits & sausage, milk, butter & kale. Cook 5 additional minutes. Salt & pepper to taste. Can be served with side salad, and garlic bread.