Zuppa Toscana & garlic bread Ingredients 1 lb. Italian Sausage 1 onion, diced 3 cloves garlic, minced 7 cups chicken broth 1 large russet potato, cut in coins 1 bunch kale. Chopped and washed 1 cup milk or 1/4 cup heavy cream 2 tsp chicken bouillon (I used 1 Tbsp Italian Seasoning 2-3 tsp kosher salt or to taste 1 tsp black pepper Pinch of sugar Garlic bread: 2 medium baguettes 1 stick butter, softened 2 tsp garlic powder 1 tsp kosher salt 1 tsp Italian seasoning Parmesan, for garnish Parsley for garnish 1. In a large pot over medium heat, brown the Italian sausage, breaking it into crumbles as it cooks. Add the onions and garlic, reduce the heat to low, and cook for 3–4 minutes. Season with 1 tsp kosher salt. 2. Add the broth, chicken bouillon, remaining salt, Italian seasoning, black pepper, and potatoes. Stir to combine, cover, and simmer for about 20 minutes, or until the potatoes are fork-tender. 3. While the soup simmers, prepare the garlic bread. In a bowl, mix the softened ...