Zuppa Toscana Soup

I've had this recipe for years and it's one of our favorites.  It's just like the Zuppa Toscana soup that you get at Olive Garden - yum!  You can skip sauteing the onions if you'd like - Jeff just likes them cooked very soft.

Zuppa Toscana Soup

1 lb. Italian sausage (we like spicy)

1/2 lb. smoked bacon, chopped

1 qt. water

2 (14.5 oz.) cans chicken broth

2 large russet potatoes, cubed

2 garlic cloves, crushed

1 med. onion, chopped

2 C. chopped kale or Swiss chard

1 C. heavy whipping cream or half & half

salt and pepper to taste

shredded Parmesan or Romano cheese, if desired

In a skillet over medium-high heat, brown sausage, breaking it into small pieces as you fry it; drain and reomve sausage from pan.  Set aside.

In same skillet, brown bacon until crisp; drain and set aside.  Saute the onions until soft.

Place water, broth, potatoes, garlic and onion in a pot; simmer over medium heat until potatoes are tender.  Add sausage and bacon to pot and simmer for 10 more minutes.  Add kale and cream to pot; season with salt and pepper and heat through.  Garnish individual servings with shredded cheese, if desired.

Serves 8