Zuppa Toscana

I love this soup for a variety of reasons: the taste, the simple steps to make and we served this this at our wedding. I use this recipe I found on a friend's blog (that I am supposed to contribute to). I don't know if my mom used the same recipe at our wedding, but this is the one I typically use.

Zuppa Toscana
I linked the recipe, but thought I would write it out and include my additions...

1 pound Italian sausage
2 large russet baking potatoes sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/2 can Oscar Meyer Real Bacon Bits (I use turkey bacon)
2 cloves garlic minced
2 cups kale or swiss chard, chopped (Spinach can also be used)
2 cans chicken broth
1 qt. water
1 cup heavy whipping cream


Cook sausage in a 300-degree oven. Bake approximately 1/2 hour, drain on paper towels, and cut into slices. *I cook the sausage in a pan and drain on paper towels.

Place onion, potatoes, chicken broth, water, and garlic in pot, and cook on medium heat until potatoes are done.

Add sausage, bacon bits, salt, and pepper to taste, and simmer for another 10 minutes.

Turn to low heat, add kale and cream. Heat through and serve.