Zuppa Toscana Soup....the sister missionaries favorite apparently

I have been making this soup for years. I even got my sister hooked on it. Now that the weather is turning colder I know that we will making this a lot more. I even served this with a salad and homemade Italian bread when we had the missionaries over and they fell in love. I asked one of them what would they want me to cook for their farewell meal if they got orders to transfer and this is what she said that she would want.

What you need:

• 2 lb Italian Sausage (I like hot and spicy sausage)
• 2 tbs crushed red pepper flakes
• 6 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
• 2 large onion, chopped
• 1 bag of bacon bits (or two)
• 4 garlic cloves, minced
• 4 cups kale chopped
• 4 (8 ounce) cans chicken broth
• 2 quarts water
• 2 cups heavy whipping cream (really you use enough heavy cream to turn the soup white...I usually end up using most of a 1/2 gallon carton)

• What you need to do:

• 1)  Brown sausage in your soup pot.

• 2)  When done rinse meat to get rid of grease as well as rinse pot. 
• 3)  While rinsing meat begin to sauté garlic, red pepper, onion and bacon bits. When the onion is transparent return meat to pot.
• 3)  Pour chicken broth and water into pot and return to boil.
• 4)  Now place potatoes and in pot to cook.
• 5)  Cook on medium heat until potatoes are done.
• 6)  Turn to low heat.
• 7)  Add kale and cream. 
• 8)  Salt and pepper to taste.

• 9)  Simmer for another 10 minutes still on low heat then it's ready to serve.

-olive garden copycat

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