Zuppa Toscana or Zuppa Temecula

1 lb ground Italian Sausage

1/2 -1tsp crushed red pepper flakes

1 large diced sweet onion

8 strips of bacon ( cooked till crunchy to break apart)

2 tsp galic puree or grate a clove on fine hand grater

( this is easy to make if you want - crush a clove on a board and add salt to make a paste )

10 cups of water

5 cubes of chicken bouillon ( you can use chicken stock if you like )

1 cup heavy cream

3-4 large potaotes ( not peeled but sliced thin ) keep these in a bowl of water to keep from going brown

1/4 bunch of kale ( this is to your liking- somepeople like a lot of kale in the soup )

Saute Italina sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate this after it has been cooked while you are preparing the other ingredients.

In the same pot, saute the bacon, onions and garlic for about 15 minor untilt he onions become tender.

Mix together the chicken bouillon and water ( or the stock if that is what you are using ) then add it to the onions, bacon and garlic. cook until boiling. add potatoesand cook until soft, but not mushy. ( about 20 min )

add heavy cream and cook till heated. Stir in the sausage. add the kale just before serving.

Delicioso!!!!

In the Kitchen with Mark & Marit

Buon Appetito!