Pamela's Zuppa Toscana

[PrincessZ20]

Zuppa Toscana (like at Olive Garden!)

• 1 lb spicy Italian sausage (I buy the kind you throw on the grill and just slice open the casings and use the guts)
• 1/2 lb bacon, chopped
• 1 quart water
• 2 14.5 oz cans of chicken stock, about 3 2/3 cups
• 2 large russet potatoes, scrubbed clean and thinly sliced
• 2 garlic cloves, peeled and chopped
• 1 medium onion, peeled and chopped
• 2 cups chopped kale OR Swiss chard
• 1 cup heavy whipping cream
• salt and pepper, to taste

In a skillet over medium high heat, brown the sausage, breaking it into small chunks.  Drain and set aside.  Repeat with bacon.

Place water, broth, potatoes, garlic, and onion in a pot, simmer over medium heat until potatoes are tender.

Add sausage and bacon to the pot, simmer for about 10 minutes. 

Add kale or chard and cream to pot, season with salt and pepper.  Heat through and serve!

**One person suggested using a package of dry ranch dressing instead of the whipping cream for a low fat version...I've never tried it though!

**I made it in the crock pot for the first time today...I just browned the sausage and bacon while I tossed the other stuff in the crock pot, then added everything and cooked it until the potatoes were soft, then added the other stuff!