Sausage Kale Soup

Sausage Kale Soup (modified Olive Garden Zuppa Tuscano)
Servings: 6 adults
Net Carbohydrate Count: 7.6

1 lb Italian sausage
5 pieces of well cooked bacon (cut into small pieces)
1 tbls Chopped onion (fresh or dried)
1 teas garlic or garlic salt to taste
1 qt water
2 cups of warm water and 6 chicken bullion cubes (or more)
2 cups or more of chopped Kale
1 cup Heavy Whipping Cream

This recipe can be cooked in one large soup pan.
1. Fry cut up bacon until crispy and set aside.
2. Brown Sausage with chopped onion on Medium
3. Add Garlic
4. Dissolve 6 or more bullion cubes in the 2 cups warm water in the same pan with Sausage (you can add more bullion later if you want to taste).
5. Add 1qt Water and bacon. Raise heat to allow a little boil for about 1 minute.
6. Reduce heat and add Kale, mix well, then add cream.
7. Taste and add salt and pepper (you can add more bullion if you want more flavor at this point).
8. Serve. This item does refrigerate well for a day or two.

Amount Per Serving: Calories 209.3 Total Fat 16.3 g Saturated Fat 8.1 g Polyunsaturated Fat 1.3 g Monounsaturated Fat 5.9 g Cholesterol 48.9 mg Sodium 321.4 mg Potassium 296.9 mg Total Carbohydrate 9.5 g Dietary Fiber 1.9 g Sugars 0.8 g Protein 6.6 g