Zuppa Toscana

by Bryce LeFevre

Ingredients:

½ lb ground Italian sausage

1 tsp crushed red pepper

1 small diced white onion

3 Tbs bacon pieces

1 ¼ tsp garlic puree

6 cups water

3 cubes chicken bouillon

2/3 cup heavy cream

2 sliced russet potatoes

Directions:

1.       Sauté sausage and red pepper in a large pot.  Drain fat.  Move sausage mixture to a small bowl, set aside.

2.       In the same pan, sauté bacon, onions, and garlic for about 15 min.

3.       Add bullion and water to pan.  Cook until boiling.

4.       Add potatoes and cook about half an hour.

5.       Add cream and cook until heated.

6.       Stir in sausage. 

7.       Garnish with kale if desired.  Serve.