ZUPPA TOSCANA

Zuppa Toscana

In a large pot with a little olive oil cook:
1lb hot Italian Sausage – crumbled
1/2 - 1 cup bacon bits
Remove from pan and set aside when sausage is cooked

Add:
1 qt water
2 14.5 oz cans chicken broth
2 large russet potatoes – cubed
2 tsp garlic from a jar
1 TBS de-hydrated onion or 1 medium onion chopped
Simmer until potatoes are tender

Add:
2 cups kale – chopped
1 cup heavy cream
Salt and pepper to taste

Simmer 5 – 10 minutes