Toscana Soup (Print Version)

# Ingredients:

01 - 1 lb spicy Italian-style sausage
02 - 3 garlic cloves, finely chopped
03 - 1 medium white onion, chopped up small
04 - 1.5 lbs Yukon Gold potatoes, cut into cubes
05 - About 5 to 6 cups chicken broth
06 - 2 to 3 cups kale, chopped up fresh
07 - 1 cup heavy cream
08 - Salt and pepper (season as you like)
09 - 6 slices cooked bacon, crumbled

# Instructions:

01 - Cook the sausage over medium heat, breaking it into bits. Drain the grease but leave a tablespoon behind in the pan.
02 - In the grease you saved, sauté the onion for about 5 minutes. Toss in the garlic and cook it for another minute.
03 - Pour in the chicken stock, add the sausage pieces and potatoes. Let it all simmer for roughly 10 minutes, until the potatoes soften.
04 - Mix in the cream and kale. Let everything simmer together for 5 minutes, then sprinkle with salt and pepper.
05 - Crumble the bacon on top and dig in while it’s warm!

# Notes:

01 - You can make this with either a slow cooker or pressure cooker.
02 - Rinsing off your sausage after cooking can reduce some grease.
03 - Spicy sausage works best for maximum flavor.

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