Froggie’s Zuppa Toscana
1 lb ground hot italian sausage (if you don’t like the heat or are serving younger children, use a milder version)
1½ tsp crushed red peppers
1/2 finely diced white onion
4 bacon pieces
1 tsp minced garlic
8 cups water
4 Tbsp chicken bouillon
3 cups half and half
1 lb sliced russet potatoes, or about 3 large potatoes (sliced in half,and then in 1/4 inch slices )
¼ of a bunch of kale, chopped into bite size pieces
Basil, parsley, salt and pepper to taste
Sautee italian sausage and crushed red pepper in pot. Drain excess fat and set aside in separate bowl. Using the same pan, sautee bacon, onions and garlic until onions are translucent. Add water and bouillon to pan and heat to boil. Add potatoes and cook until soft, about half an hour. Add half and half and cook until thoroughly heated. If you like a thicker consistency (which I always do), thicken with a Tbsp of corn starch dissolved in 1/4 c milk. Stir in the sausage. Add spices to taste. I use a tsp of basil and a tsp of parsley. Add kale just before serving.
