From the Kitchens of Amy & JJ 

This is a recipe I received with my CSA goodies from Bill Erbes Farm years ago! And, I just saw they had their first round of planting (indoors, of course). It gave me a glimmer of hope for the season ahead of us!
But, in the meantime, soup season seems to be sticking around…
Olive Garden Copycat Zuppa Toscana
Ingredients –
1 pound Italian sausage (I prefer mild)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans of chicken broth
1 quart water
1 cup heavy whipping cream

Directions –
1. Chop or slice uncooked sausage into small pieces.
2. Brown Sausage in your soup pot.
3. Add chicken broth and water to pot and stir.
4. Place onions, potatoes, and garlic in a separate pot.
5. Cook on medium heat until potatoes are done.
6. Add sausage and bacon, salt and pepper to taste and simmer for another 10 minutes.
7. Turn to low heat, add kale and cream and heat through.
Serve and enjoy!