Zuppa Toscana Soup

• 1 lb Italian pork sausage
• 12 teaspoon red pepper flakes
• 4 slices bacon
• 1 large white onion, chopped
• 3 garlic cloves, minced
• 2 cups water
• 8 cups chicken broth
• 3 large russet potatoes
• 1 cup heavy cream
• 4 cups kale
• salt & pepper

1. In a medium skillet saute sausage and red pepper flakes.
2. Drain the fat then set aside.
3. In large pot saute bacon, when halfway cooked add onions and minced garlic then cook for 5 minutes.
4. Add the broth and water and bring to a boil.
5. Add potatoes and cook until soft, about 30 minutes.
6. Add heavy cream and sausage and cook until the soup is heated through.
7. Stir in the Kale, season with salt and pepper, and serve hot.

italian pork sausage, red pepper, bacon, white onion, garlic, water, chicken broth, russet potatoes, heavy cream, kale, salt

Taken from www.food.com/recipe/zuppa-toscana-soup-520916 (may not work)