Zuppa Toscana

Ingredients

Instructions

1 lb. mild Italian sausage
1 tsp. crushed red pepper flakes
4 slices bacon, cut into 1/2 pieces
1 large onion, diced
1 tbls. minced garlic
5 (13.75 oz) cans chicken broth
5 potatoes, thinly sliced.
1 cup heavy cream
1/4 bunch fresh kale, tough stems removed, torn up

Cook sausage and red pepper flakes in a dutch oven over medium heat until crumbly, browned, and no longer pink, 10 - 15 minutes. Drain and set aside.

Cook the bacon in the same dutch oven over medium heat until crips, about 10 minutes. Drain, leaving a few tablespoons of drippings in the pan. Cook onion and garlic until soft and translucent, about 5 minutes.

Pour broth into the dutch oven over the onion mixture. Bring to a boil over high heat. Add potatoes and boil until fork tender, about 20 minutes. Reduce heat to medium and stir in the heavy cream, sausage, and bacon. Heat through. Mix in the kale just before serving.