Cooler weather always makes me want soup.  This recipe is from an old college roommate (and best friend) back in Texas - miss you Reba.  It tastes just like the Olive Garden's Zuppa Tuscana!  Just add salad and breadsticks.


Zuppa Tuscana


1 lb spicy ground italian sausage
1/2 lb bacon, chopped
1 qt. water
2 - 14.5 oz cans (3 2/3 cup) chicken broth
2 large russet potatoes - scrubbed clean and cubed
2 garlic cloves - minced
1 medium onion - chopped
2 cups chopped kale or swiss chard
1 cup heavy cream
salt & pepper to taste


In a skillet over medium - high heat, brown sausage, drain & set aside.  Brown chopped bacon and set aside.  (You can brown the sausage and bacon together, but the bacon does not get as crispy.)  In a large pot, pour water & broth.  Add potatoes, garlic and onions.  Simmer over medium - high heat until potatoes are tender.  Add sausage and bacon to pot.  Simmer for 10 minutes.  Add kale & cream to pot.  Season with s & p.  Heat through, but do not boil.