Zuppa Toscana KP

• 1 lb Bulk Italian Sausage
• 1/2 tbsp Red Pepper Flakes
• 8 slice Bacon (cut into 1/2" pieces)
• 1 1/4 large Onion (diced)
• 1 1/2 tbsp Garlic (minced)
• 6 3/4 can Chicken Broth (13.75 oz cans)
• 8 medium Potatoes (sliced 1/4" thick)
• 2 2/3 cup Kale (rinsed and chopped)
• 1 1/3 cup Heavy Cream

1. In a large pot or dutch oven brown Sausage w/ Red Pepper Flakes.
2. Drain, Rinse, Set aside.
3. In same pot cook Bacon until just crisp.
4. Drain grease except for 3 Tbsp.
5. Add Onions and Garlic.
6. Cook until onions are translucent.
7. Add in Chicken Broth and bring to a boil.
8. Add in Potatoes and simmer until potatoes are fork tender
9. Add Sausage, Kale, and Heavy Cream.
10. Simmer 4-5 minutes.
11. Serve topped with grated parmesean, and a Breadstick on the side.

italian sausage, red pepper, bacon, onion, garlic, chicken broth, potatoes, heavy cream

Taken from cookpad.com/us/recipes/354608-zuppa-toscana-kp (may not work)