Zuppa Toscana (Olive Garden Clone)

Hey everyone - I have been out of the loop for a while. Working on a blog for work and getting a ministry up and running at my church.

So today I decided it was time for a new recipe, ZUPPA!

Cast of Characters:

• 1 lb. Italian Sausage
• 1½ tsp crushed red peppers (optional!)
• 1 large diced white onion
• 4 strips of bacon
• 2 cloves garlic
• 2 large cans of Sue Bee Chicken Stock
• 1 cup heavy cream
• 1 lb diced potatoes (about three large ones)
• ½ lb. Kale 0r Swiss Chard
• 1 tsp Italian Seasoning
• 2 Bay Leaves

1. In a large soup pot, brown sausage with red pepper flake. Drain, set aside in a bowl (you can put a paper towel under it to collect any excess fat.
2. In the same pot, cook the bacon until crisp. Crumble. Set aside.
3. Remove all but 1 Tbs of the drippings, sautee onions and garlic, until the onions are clear.
4. Add the broth (or stock if you prefer it will be richer), the sausage, bacon, and potatoes. Simmer for 30 minutes.
5. 10 minutes before serving add the chopped kale or chard, then the cream, bring back to a boil.
6. Serve in a bread bowl.