Sausage Kale Soup

     This is my version of Zuppa Toscana soup. Since my Kale and garden Onions are ready to start harvesting, I love using them in so many dishes.

3 Cups Peeled and cubed Potatoes ( about 4 small potatoes)

3 Slices of Gluten Free Bacon

2 Tablespoons Oil

1 Pound Gluten Free Pork Sausage ( You can use Gluten free Turkey Sausage or Italian Sausage)

5-6 Garden Onions

2 Cups washed and chopped Kale Leaves ( don’t use the stems they can be a little woody)

1/2 Teaspoon Salt

1 – 14.5 oz. can of Gluten Free Chicken Broth

4 oz. Block of Parmesan Cheese

3 large Cloves of minced Garlic

 Wash potatoes and bake in microwave until soft. In  medium size skillet fry bacon in oil until crisp, remove and set aside. Then using the same oil crumble up sausage and brown until no longer pink. Chop garden onions along with kale and add to meat and sprinkle with salt. Sauté, stirring on medium heat until onions and kale are limp. In medium stock pot add Chicken Broth and slice or cube parmesan cheese and heat on medium heat until cheese is softened and melting. Turn heat down and add meat, kale, and onions. Chop Bacon and add to soup mixture.  Then peel and cube baked potatoes and add along with minced garlic, to soup. Simmer on medium heat for about 20 minutes, stirring occasionally. Serve warm with Gluten Free Cheese Biscuits. Enjoy!