Zuppa Toscana Soup (sausage & potato)

Brown the bacon and set aside to cool.

Brown the sausage.
I use regular sausage and add the Itallian seasongs and crushed red pepper while the sausage is cooking. Then set aside on a paper towel to drain.

Put the water and the chkn stock in a large sause pan on medium heat. Cube the potatoes and add. Chop the onion and add. Add the garlic and cook until the potatoes are tender.

Once the potatos are tender transfer the mixture to a soup pot.
Crumble the bacon and add to the soup. Add the sausage.
Let this cook on low for approx. 15 min.

Add the whipping cream. (for a more healthy dish use regular or light cream)

Chop and add the kale.
Simmer for another 10 min and it's ready to serve.