After seeing a similar recipe on Rachel Wilkerson's blog, I had been wanting to make toscana soup. My mom ended up having a great recipe from ages ago (seriously, it was the 1997 Ladies' Home Journal recipe) and I LOVE it. I've eaten it the last four days, hah.
1. Heat oven to 300 degrees. Bake 3 links of Italian sausage on jelly-roll pan 15 o 20 minutes. Drain on paper towels; cool. Cut into 1/4-inch-thick slices.
2. Cook 3/4 cup chopped onions and 1 slice bacon, diced, in a saucepan over medium heat 3 to 4 minutes. Stir in 1-1/4 teaspoons minced garlic and cook 1 minute. Add 1 can (13-1/4 or 14-1/2 oz.) chicken broth, 2 cups water, and 2 medium potatoes, peeled and sliced. Bring to a boil; reduce heat to medium and simmer 25 minutes until potatoes are tender.
3. Stir in 2 cup thinly sliced fresh kale, 1/2 cup heavy or whipping cream and sausage; cook 5 minutes.
Makes 6 servings.