Spicy Tuscan Soup


serves 6


1 pound Spicy Breakfast Sausage (I used Jimmy Dean Hot Sausage)

1 whole Medium Red Onion, Diced

2 slices Bacon, Diced

3 cloves Garlic, Minced

3 whole Medium Potatoes

1 quart Warm Water

3 cubes Chicken Bouillon

¼ bunches Kale, Roughly Chopped

½ cups Heavy Cream

Salt And Pepper, to taste


In a large stockpot or Dutch Oven, cook the sausage over medium-high heat, breaking it up as you cook it, until no longer pink. Drain and set aside.

Add diced onions and bacon to stock pot. Reduce heat to medium and cook until onions are clear.  


Add minced garlic and cook for 1 minute.


Leaving the skins on, slice potatoes in half lengthwise and cut into 1/4″ slices. Cut the slices in half again, unless using small potatoes. Add warm water, bouillon cubes and potatoes to the Dutch oven and simmer for 15 to 20 minutes until potatoes are almost done.


Add kale, cooked sausage and cream.  


Simmer for 5 more minutes.


Serve hot with French Bread or Butter Rolls. I think this soup was just as good, if not better, the next day as leftovers! Even the kale stayed fresh tasting in the soup. Fantastic.