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Tuscany Soup

6 cups red potatoes, quartered and sliced
1 lb mild Italian sausage (casings removed)
8 cups chicken broth (can be made using bouillon cubes or granules)
2 cups heavy whipping cream
2 cups chopped kale
bacon bits
parmesan cheese


In a medium skillet, pre-cook the italian sausage until done. In a large stock pot, add the cooked sausage, chicken broth, and potatoes and bring to a boil. Then turn heat down to a simmer and add the whipping cream and cook until potatoes are tender. Ten minutes before serving add kale. Garnish with bacon bits and parmesan and serve with garlic bread and salad. Serving size is 1 cup. One serving = 5 WW points.

Source: www.food.com