Toscana Soup
by Sue Sharp
3 links Italian sausage
¾ c onion, chopped
1 slice bacon, diced
1¼ tsp garlic, minced
1 can chicken broth
2 c water
2 med potatoes, peeled & sliced
2 c fresh kale, thinly sliced
1/3 c heavy or whipping cream
Cook whole sausages, drain on paper towels and cool. Cut into ¼” thick slices.
Sauté chopped onion and bacon in saucepan over medium heat, 3 to 4 minutes. Stir in garlic and cook 1 minute.
Add chicken broth, water and potatoes. Bring to a boil; reduce heat to medium and simmer 25 minutes until potatoes are tender.
Stir in kale and reserved sausage; cook 5 minutes. Add cream and heat through; serve immediately.
by Sue Sharp
3 links Italian sausage
¾ c onion, chopped
1 slice bacon, diced
1¼ tsp garlic, minced
1 can chicken broth
2 c water
2 med potatoes, peeled & sliced
2 c fresh kale, thinly sliced
1/3 c heavy or whipping cream
Cook whole sausages, drain on paper towels and cool. Cut into ¼” thick slices.
Sauté chopped onion and bacon in saucepan over medium heat, 3 to 4 minutes. Stir in garlic and cook 1 minute.
Add chicken broth, water and potatoes. Bring to a boil; reduce heat to medium and simmer 25 minutes until potatoes are tender.
Stir in kale and reserved sausage; cook 5 minutes. Add cream and heat through; serve immediately.
