Zuppa Toscana

Ingredients

• 1 lb Italian sausage, casings removed
• 4 slices bacon, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 3 potatoes, thinly sliced
• 1/2 tsp red pepper flakes
• 1 cup heavy cream
• 3 cups chopped kale
• Salt and pepper, to taste

Instructions

1. 1Cook the Italian sausage in a large pot over medium-high heat, breaking it into crumbles, until browned, about 6 to 8 minutes, then remove and set aside.
2. 2Add the bacon to the same pot and cook until crisp, then remove with a slotted spoon and set aside, leaving the drippings in the pot.
3. 3Add the onion to the drippings and cook for 5 minutes until softened, then stir in the garlic and cook for 30 seconds.
4. 4Pour in the chicken broth, add the potatoes and red pepper flakes, and bring to a boil.
5. 5Reduce the heat and simmer for 15 to 18 minutes, until the potatoes are tender.
6. 6Stir the sausage back into the pot along with the heavy cream and kale, and simmer for 3 to 5 minutes until the kale wilts and the soup is heated through.
7. 7Season with salt and pepper to taste and serve topped with the reserved bacon.

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