Zuppa Toscana

Melynda says I brought the sausage chowder version of this to the fall social as I could not find Kale.  I also scaled down the spicy as not everyone likes spicy foods.  I highly recommend trying the Zuppa Toscana which is a recipe I came up with to copy one at Olive Garden that I love.

1/2 lb. ground sweet Italian sausage
1/2 lb. ground spicy Italian sausage
Crushed Red Pepper to taste (is already pretty spicy with the spicy sausage)
1 large yellow onion, diced
1/4 lb. bacon diced
2 gloves garlic, diced
5 cups chicken broth
1 cup heavy cream
1 cup half and half
4 medium russet potatoes halved and sliced thin (do not peel)
1/4 bunch kale, chopped

Brown Sausage, and crushed red pepper, drain and put aside. In the same pan sauté bacon, onions and
garlic over medium heat until bacon is browned and onions are soft.
Add chicken broth and potatoes and simmer until potatoes are soft. Add cream and half & half and
bring to a full simmer. Add Kale and sausage, bring to a boil. Remove from heat and salt to taste. Serve
immediately. If soup does not have enough broth add more half and half or Chicken Broth. I like mine
less broth, with a lot of potatoes and meat.

I at least triple this recipe. My husband loves it so much that he can eat a double recipe by himself in a
day and a half. Is really good re warmed.