Zuppa Toscana (Print Version)

# Ingredients:

01 - 6 strips bacon, cooked and crumbled
02 - 1 pound hot Italian sausage
03 - 1 medium white onion, chopped
04 - 3 cloves garlic, finely chopped
05 - 1.5 pounds Yukon Gold potatoes, cut into cubes
06 - 5-6 cups chicken broth
07 - 1 cup heavy cream
08 - 2-3 cups fresh kale, chopped
09 - Salt and pepper as needed

# Instructions:

01 - Cook onions in sausage drippings for a few minutes. Add minced garlic, stir for about a minute.
02 - Heat sausage in a pan, crumble it as it browns. Remove and drain, saving a tablespoon of grease.
03 - Pour in the chicken broth, potatoes, and sausage. Let it simmer for 10 minutes until potatoes soften.
04 - Add kale and heavy cream. Simmer gently for 5 minutes. Sprinkle salt and pepper to taste.
05 - Crumble bacon over the top. Serve while it’s warm.

# Notes:

01 - Works great with a slow cooker or pressure cooker.
02 - Rinse sausage if you want less fat.
03 - Spicy sausage enhances the dish.

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