Toscana Soup - cooking recipe

Ingredients

3 links Italian sausage
3/4 c. chopped onion
1 slice bacon, diced
1 1/4 tsp. minced garlic
1 can (13 3/4 to 14 1/2 oz.) chicken broth
2 c. water
2 medium potatoes, peeled and sliced
2 c. thinly sliced fresh kale
1/3 c. heavy whipping cream

Preparation

Heat oven to 300\u00b0.
Bake Italian sausage on jelly-roll pan 15 to 20 minutes; drain on paper towels.
Cool and cut into 1/4 inch thick slices.
Cook chopped onion and diced bacon in saucepan over medium heat, about 3 to 4 minutes.
Stir in minced garlic and cook 1 minute.
Add chicken broth, water and potatoes.
Bring to a boil; reduce heat to medium and simmer 10 minutes or until potatoes are tender.
Stir in fresh kale, whipping cream and sausage.
Cook 5 minutes.
Makes 6 servings.