AntCof's Zuppa Toscana Soup

12 oz Hot Sausage or Italian Hot sausage
7 slices Bacon
3 TBsp crushed red pepper
1 large onion, diced
3 tsp garlic, minced
15 cups of water
5 cubes of chicken bouillon
1 cup Fat Free half and half
1 lb sliced russet potatoes, or about 3 large potatoes
1/4 of a bunch of kale

Saute Italian sausage and crushed red peppers in pot. Drain excess fat. In a the same pan, saute bacon, onion, and garlic for approximately 15 minutes. or until onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. add potatoes and cook until soft. about a half an hour. Add the half and half and cook until thoughly heated. Stir in the sausage. Add kale just before serving.

Serves 12 - 1 cup servings or more

Number of Servings: 12

Recipe submitted by SparkPeople user ANTCOF.