Tasty Attempts

Zuppa Tuscana 

(like they serve at Olive Garden!)

1 lb Italian sausage (mild, sweet, or spicy)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices (red potatoes are great too!)
1 large onion, chopped fine
1/4 cup uncooked chopped bacon or bacon bits

2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
1 1/2 qts chicken broth (or 2 - 14.5 oz cans of chicken broth and 1 quart water + 2 chicken bullion cubes)

1 cup heavy whipping cream (or Half & Half)

Salt & Pepper to taste

*if you like it a little spicy, add a couple of shakes of crushed red pepper flakes

Directions:

In your soup pot, cook the bacon until crispy, 

then using about 1 T. of the bacon grease, (or if you are using precooked bacon bits, use 1 T. olive oil) 

saute' the onions until translucent or slightly caramelized.

Add uncooked Italian sausage, broken into small pieces and cook until done or browned.

Remove the browned meat and set aside, but leave some the drippings and some of the onions if possible.

(If you have a lot of grease from the sausage, drain some of it off, but try to leave the most of the onions and bacon bits for flavor.)

Add minced garlic and chicken broth and/or water and bullion to your soup pot and stir.
Add potatoes and cook on medium-high heat until potatoes are done.
When the potatoes are cooked, add back your browned sausage and bacon (or add precooked bacon bits at this point)
Add Salt and pepper to taste.
Simmer for another 5-10 minutes.
Turn to low heat. Add kale and cream (or Half&Half).
Heat through and serve.