Zuppa Toscana

By kdet

Ingredients

• 4 slices bacon, cut into a small dice
• 1 pound hot Italian sausage, ground or links with casings removed
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 4 cups (32 ounces) chicken broth or stock
• 3 cups Russet potatoes, cubed
• sea or kosher salt and fresh black pepper
• 2 loose packed cups kale, in bite size pieces
• 1 cup heavy cream
• Parmesan cheese, grated, for serving

Preparation

Step 1

In a large soup pot or sauce pan cook bacon until crispy. Add sausage and break it apart as it cooks. Once sausage is browned and crumbled drain off the grease leaving a tablespoon or two to saute onion.

2. Push the sausage to the edge of the pot and add onion to center; saute until translucent; add garlic; saute until fragrant.

3. Stir in broth and potatoes, season with 3/4 teaspoon salt and 1/4 teaspoon pepper, simmer for about 20 minute or until potatoes are tender.

4. Add kale and heavy cream or evaporated milk. Bring to a simmer. Serve with Parmesan cheese and crusty bread.