Zuppa Tuscana Soup

• 1 lb ground Italian sausage
• 11/2 tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 4 cloves minced garlic
• 10 cups water
• 6 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes
• about 1/4 bunch of Kale

1. First: Saute the Italian Sausage and Crushed Red Pepper in large pot
2. When sausage is cooked thoroughly, remove from pan and refrigerate until the other ingredients are fully prepared.
3. Now in the same Stock Pot, sautee the bacon, onions and garlic until the onions are soft (this step should take approximately 15 minutes) This will create the base of the soup.
4. Mix Together Chicken Bullion and Water until fully dissolved and then add mixture to the Pot of onions and Garlic. Bring this mixture to a full boil.
5. Next Add the Potatoes and cook on low boil until potatoes are soft
6. (this process will take about 30 minutes)
7. When Potatoes are softened, Add the heavy cream and heat thoroughly. Stir in Sausage mixture and add Kale just before serving.

ground italian sausage, red peppers, white onion, bacon, garlic, water, chicken bouillon, heavy cream, potatoes

Taken from www.epicurious.com/recipes/member/views/zuppa-tuscana-soup-50114022 (may not work)