Zuppa Toscana (Sausage & Potato Soup)

It's another wintery day in Montana, a perfect day for soup.  This is similar to Olive Garden's Zuppa Toscana.   I make it with fat free half & half so it's a little lighter without losing any of the taste.  This goes great with some bread sticks and a salad.  Tastes even better the next day!

Zuppa Toscana

1 lb Sweet Italian Sausage
3 Slices Bacon, chopped
3 Large Potatoes, skin on, in 1/4 inch slices and cut in half
1 Large Onion, chopped
2-3 Garlic Cloves, minced
2 14 oz Cans Chicken Broth
1 Qt Water
1 Tsp Salt
Pepper to taste
1 Tsp Red Pepper Flakes, if desired
1 1/2 Cups Cream ( I use Fat Free Half & Half)
1-2 Cups Kale, chopped

Wash potatoes, slice into 1/4 inch thick slices then cut in half (do not peel), set aside.
Chop Onion, set aside. Mince Garlic, set aside.
In a stock pain brown sausage, remove casings if necessary, remove from pot.
In same pot brown the bacon.  Add onions, saute until soft then add garlic.  Add a little chicken broth, stirring to de-glaze pot...the stirring and cooking will loosen up the crusty parts on the bottom of the pot.
Add the potatoes and the rest of the broth.  Add 1 qt of  water to cover the potatoes as well as salt, pepper and red pepper flakes.  Cover and simmer for about a half hour, until potatoes are tender.
Now add the cream, sausage, kale. Simmer for 15mn and serve.

Brown Sausage

Remove from pot

Add Bacon to pot

Brown bacon

Add onions and garlic, saute until soft

Add Chicken broth and water, cover and cook for 1/2 hr

De-stem  kale

Without the stem

Add 1/2 & 1/2 and Kale

Simmer for 15mn and serve