Once you try this amazingly simple, treasure of a recipe, you will never return to the restaurant to enjoy one of America's favorite restaurant soups.
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The best cookie I've had in years. Thank you! –Jane Williams
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Tuscan Sausage Soup
Prep/Mice En Place: 30 minutes
Cook Time: 45 minutes
10 Ounces Bacon, roughly chopped
1 Pound Italian sausage
10 Individual fresh garlic cloves, finely minced
1 Medium onion, diced
6 Cup Chicken broth
4 Cup Water
2 Medium Russet potatoes
5 Ounces kale leaves
1/2 Cup half & half
1 Teaspoon kosher salt
1 Teaspoon black pepper
1 Tablespoon parmesan cheese
Directions should always be short and to the point.
In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins).
Remove bacon to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.
Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.
Add 6 cups broth and 4 cups water, and bring to boil.
Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.
potatoes nearly done, add chopped kale and cooked sausage and bring everything to a light boil.
NOTE: Add thyme, red pepper flakes, parsley, and olive oil for onions. Add bacon, parm, half & half to instructions