Zuppa Toscana, Italian Tuscan Sausage Soup

Yield: About 6 servings

This recipe comes recommended from garden member Brenda who found it on allrecipes.com
It is a good way to use some of the kale that is so abundant from the farm. Potatoes, onions and garlic will be coming your way soon!

Ingredients
1 (16 ounce) package smoked sausage
2 potatoes, cut into 1/4-inch slices
3/4 cup chopped onion
6 slices bacon
1 1/2 teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken bouillon powder
1 quart water
1/3 cup heavy whipping cream

Procedure

1. Preheat oven to 300 degrees F (150 degrees C).
2. Layer the sausage links onto a baking sheet and bake for 25 minutes, or until done. Cut in half length-wise, then cut at an angle into 1/2 inch slices.
3. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
4. Remove bacon and crumble. Set aside.
5. Add garlic to the onions and cook an additional 1 minute. Add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
6. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.