Zuppa Toscana

1 lb spicy Italian sausage or mild if you prefer

1 teaspoon red pepper flakes

6 slices bacon cut into ½ inch pieces, divided

1 medium onion finely chopped

2 cloves garlic minced

4 cups 32 oz chicken stock

4 medium russet potatoes peeled and diced into ¼-inch pieces

6 cups chopped kale

1 cup heavy whipping cream

salt and pepper to taste

Dutch Oven

Cook the Italian sausage with red pepper flakes in a Dutch oven over medium heat. Brown it and crumble it as you go, then drain excess fat and remove onto a plate.
Cook the bacon in the Dutch oven until crispy. Remove onto a plate with the sausage, drain the fat leaving about 1 tablespoon of grease in the Dutch oven.
Add the onion and sauté for 5 minutes, then add the garlic and sauté for 1 minute.
Add the chicken stock and bring to a boil. Add the potatoes (if you feel like you need more liquid, add a cup of water – I usually do!), and cook until they’re fork tender (about 12-15 minutes).
Add chopped kale, the browned sausage and half of the bacon to the pot and bring to a gentle boil (5 minutes until the kale has wilted). Stir in the cream, season with salt and pepper.
Remove from heat, and top with the remaining crispy bacon.

This Article And Recipe Adapted From This Site

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