Zuppa Toscana

• 1 pound Italian Sausage, Mild
• 1/2 teaspoons Red Pepper Flakes, Or More To Taste
• 4 slices Bacon, Chopped
• 1 whole White Onion, Diced
• 5 cloves Garlic, Minced
• 8 cups Low Sodium Chicken Broth
• 2 cups Water
• 3 whole Russet Potatoes, Peeled And Chopped
• 1-1/4 cup Heavy Cream
• 3 cups Kale, Chopped
• Salt And Pepper, to taste
• Fresh Grated Parmesan Cheese, For Garnish

1. Saute the Italian sausage with the red pepper flakes until done. Drain any fat from the pan and set aside.
2. In a large soup pot, saute the bacon. When the bacon is a little more than half-cooked, add the onion and garlic to the pot. Saute until the onions are translucent and tender, about 5 minutes.
3. Add the chicken broth and water to the soup pot. Bring to a gentle boil, then add the potatoes. Boil until the potatoes are tender, about 25-30 minutes.
4. Stir in the cooked sausage and the cream. Heat through before adding the kale. Season with salt and pepper. Serve hot with fresh grated Parmesan.

italian sausage, red pepper, bacon, white onion, garlic, chicken broth, water, potatoes, heavy cream, salt, parmesan cheese

Taken from tastykitchen.com/recipes/soups/zuppa-toscana-3/ (may not work)