Zuppa Toscana Soup (Lauren Davis)

From BYU-Idaho... Give it up for...
Zuppa Toscana Soup
Spicy sausage and bacon, russet potatoes and greens in a creamy broth.

Serves: 10Prep. Time: 35

Ingredients:
1 lb. spicy Italian sausage - crumbled
1/2 lb. smoked bacon - chopped
1 qt. water
(2) 14.5 oz. cans
(about 3 2/3 cups) chicken broth
2 lg. russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
2 cups chopped kale, Swiss chard, or Spinach
1 cup heavy whipping cream
salt and pepper - to taste

Directions:
-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.-


In a skillet over medium-high heat, brown bacon; drain, set aside.-


Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.-Add sausage and bacon to pot; simmer for 10 minutes.-Add kale or spinach and cream to pot; season with salt and pepper; heat through.

Suggestions-Make sure you cook the bacon fairly long, you want the bacon crisp, or it will go soft in the broth. I substitute the kale for spinach because i enjoy spinach more. I kept the leaves whole instead of chopped. Choose sausage wisely- I love spicy, so if you want a little kick get SPICY!- To make it even hotter add Crystals sauce.(yum!)