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Title: Zuppa Toscana
Categories: Pork, Greens, Vegetables, Dairy, Potatoes
Yield: 4 servings

1/2 lb Bulk pork sausage
1 md Onion; fine chopped
2 ts Chicken bouillon granules
1/2 ts Garlic powder
1/2 ts Pepper
2 md Red potatoes; in 1/2" dice
2 c Sliced fresh kale
3 c Milk
1 c Heavy whipping cream
1 tb Cornstarch
1/4 c Cold water
Crumbled cooked bacon; opt

In a large saucepan, cook sausage and onion over medium
heat 4-6 minutes or until sausage is no longer pink and
onion is tender, breaking up sausage into crumbles;
drain.

Stir in bouillon and seasonings. Add potatoes, kale,
milk and cream; bring to a boil. Reduce heat; simmer,
covered, 10-15 minutes or until potatoes are tender.

In a small bowl, mix cornstarch and water until smooth;
stir into soup. Return to a boil, stirring constantly;
cook and stir 1-2 minutes or until thickened. If
desired, top with bacon.

Michelle Babbie, Malone, New York

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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