SOUP Zuppa Toscana Soup

Ingredients

– 10 cups water

– 7 chicken bouillon cubes

– 1 teaspoon salt

– 1 cup heavy cream

– 1 1/2 teaspoon crushed red pepper flakes

– 1 small bag, Oscar Mayer, bacon bits

– 1 bunch of kale

– 1 pound, sweet Italian sausage

– 4 large russet potatoes

– 2 teaspoons of garlic paste

– 1 large white onion

Directions

– In a large stockpot, put water, bullion, salt, red pepper flakes, garlic, and potatoes. Cook on medium heat, stirring occasionally.

– Sauté the sausage and onion at the same time until Brown

– Pick the kale leaves

– Add sauté to stock pot along with the kale

– Simmer for 20 to 30 minutes until potatoes are tender

– Add cream and bacon bits, and simmer for about 10 more minutes.