Zuppa Toscana

• 2 packages 32 oz chicken broth
• 2 cup heavy cream
• 1 packages italian sausage
• 1/2 packages bacon
• 1/2 packages baby kale and spinach
• 1/2 onion, chopped
• 3 large russet potatoes

1. Slice potatoes with skin on, and boil till almost soft
2. While waiting for potatoes, chop and cook bacon and onions together.
3. Set aside.
4. Cook sausage in same pan
5. In large sauce pan pour broth and heavy cream heat and keep warm.
6. Steam spinach and kale then pour into broth.
7. When sausage is well cooked add to broth along with bacon and onion mixture.
8. Add salt pepper and garlic to taste

chicken broth, heavy cream, italian sausage, bacon, baby kale, onion, russet potatoes

Taken from cookpad.com/us/recipes/344132-zuppa-toscana (may not work)