Toscana Soup

Adapted from olive garden
serves 4
30 min to prepare
2 hours to simmer

1 lb of italian sausage  (if you use links cook them and then slice them.)
2 russet baking potatoes sliced in 1/4 inch bite size pieces
1 large onion
3 slices of bacon chopped into small pieces (optional)
2 minced garlic cloves
3 cups of chopped kale or swiss chard
6 cups of chicken broth
1/2 cup of light cream
S&P and hot pepper flakes


1. Saute onions in dutch oven or soup pot until transparent.
2. Add in sausage and brown.
3. Add in bacon and brown if not already cooked
4. Mince the garlic and add to mixture
5. Cut potato in quarters thength wase and then 1/4 inch slices.
5. Add in chicken broth and stir well.
6. Slice the chard and or kale and add to soup.
7. Salt and pepper to taste, as well as the hot pepper flakes.
8. Finally add in cream and simmer over stove for 2 hours