Yolanda's Super-Delicious Zuppa Toscana Soup!

Cooking-4-Life: Super-Delicious Zuppa Toscana Soup!

(Makes 1 large pot of soup)
Use a 7 quart saucepan. A 5 quart will work, but it will be filled up to the max.

Ingredients

§  1 pound bulk mild Italian sausage ( I prefer using a sausage like summer sausage or kielbasa)

§  1 1/4 teaspoons crushed red pepper flakes

§  1 package of real bacon crumble (or 4 slices bacon, cut into 1/2 inch pieces)

§  1 large onion, diced

§  1-3 tablespoon minced garlic (depends on your garlic preference)

§  5 (13.75 ounce (or about 8 cups total)) cans chicken broth

§  6 potato, thinly sliced (quartered, using number 4 cone)

§  2 cans of coconut milk (you can use lite coconut milk)

§  1/2 bunch kale (about 4-6 stems), tough stems removed and chopped into desired size

Directions

1.       Cook the Italian sausage and red pepper flakes until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.

2.       Cook onions and garlic, until onions are soft and translucent, about 5 minutes.

3.       Pour the chicken broth into the roaster with the bacon and, onion mixture, bring to a boil. Add potatoes and kale and cook on medium. Wait for click and reduce to low heat. (If using regular pans, add 5 minutes to next step.) Let simmer for 12-15 minutes. Add cooked Italian sausage and coconut milk until blended and heated through.  

Alternative method: put all prepared ingredients into MP5 or crockpot, cover and set temperature probe to 180°F/80°C and cook for 4 hours, or until potatoes are tender when speared with a fork (in crockpot keep on low for 5-6 hours). Add coconut milk just prior to serving.