Zuppa Toscana

Ingredients

Scaled for your household (6 portions) · original serves 6

• Bacon6
• Italian Sausage1 lb
• Brown onion1
• Potatoes4 cup
• Bundle kale stemmed or 4 to 5 ounces kale leaves cut into thin ribbons1½ cup
  or fresh spinach)
• Chicken stock5 cup
• Garlic cloves3
• Red Pepper Flakes (optional)¼ tsp
• Cooking cream1 cup
• Salt And Pepperto taste

Method

1. 1

   In a roomy soup pot or Dutch oven, cook bacon on medium heat until crisp. Remove with a slotted spoon to a paper towel-lined plate. reserve.

2. 2

   Stir in sausage; then onion to the bacon grease and cook until no pink remains. Drain fat.

3. 3

   Stir in potatoes, kale, chicken broth, garlic,; then crushed peppers (if using) to the pot.

4. 4

   Bring up to the boil. lower the heat; then simmer uncovered 12-14 minutes or until potatoes are soft.

5. 5

   Mix in heavy cream; then let simmer 1 minute. Taste and season with salt & pepper if desired.

6. 6

   At this stage, garnish with bacon.