Zuppa Toscana

from the kitchen of Cheryl

½ pound sausage (2 large links), can also use beef summer sausage, or lean turkey sausage
3 cups chicken broth (can use fat-free)
3 cups milk (can use fat free)
2 TBS minced onion
1 TBS bacon bits
¼ tsp. salt
Dash crushed red pepper flakes
1 medium potato
2 cups chopped kale

1. Saute the sausage until cooked.
2. Combine chicken broth, milk, onion, bacon bits, salt and pepper flakes in a medium saucepan over medium heat
3. Dice potato and add to the saucepan (peeling is optional). When mixture begins to boil, reduce heat and simmer for 30 minutes. (Impatient cooks can bake potato in microwave to shorten cooking time.)
4. Cut the sausage at an angle into ¼ inch slices and add to the saucepan. Simmer for 1 hour or until potato slices begin to soften. (Add the kale to the soup and simmer for an additional 10 to 15 minutes or until potatoes are soft.

Inspired by “Top Secret Recipes Treasury II” imitating Olive Garden’s soup

Serves 3