Zuppa Toscana, Magri Style

• 1 lb Italian sausage
• 3 large potatoes, peeled and diced
• 1 cup diced onion
• 6 slices bacon, chopped
• 2 teaspoons garlic
• 1 12 teaspoons crushed red pepper flakes (optional)
• 3 cups kale leaves, chopped
• 2 quarts chicken stock (or 1 Qt Stock/1 Qt. Water)
• 1 cup heavy cream

1. In a large pot, cook ground sausage and pepper flakes, until done.
2. If sausage is in links, remove from casing and crumble, (or thinly slice after cooking).
3. Remove sausage from pot and set aside.
4. Drain excess grease.
5. Add bacon, onion and garlic to pot and cook over medium heat until onions are soft (about 15 minutes).
6. Add chicken stock/water, and potatoes and cook until potatoes are soft (about 30 minutes).
7. Add sausage, kale and heavy cream.
8. Simmer 3-5 minutes, then serve.

italian sausage, potatoes, onion, bacon, garlic, red pepper, kale leaves, chicken stock, heavy cream

Taken from www.food.com/recipe/zuppa-toscana-magri-style-488032 (may not work)