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Zuppa Toscana
Ingredients
- 2 lbs ground mild Italian sausage
- 1/4 tsp crushed red pepper flakes
- 1/2 lb bacon, diced
- 1 large onion; diced
- 1-2 Tbsp minced fresh garlic
- 2 qts chicken broth
- 2 C half & half
- 1 bunch fresh kale; chopped
Directions
- In a stock pot cook sausage and pepper flakes over med-high heat until well browned; about 10 mins.
- Drain & set aside. Cook bacon in same pot over med heat until crispy. Drain excess oil; leaving a couple of tablespoons of drippings in bottom of pot. Stir in onion and garlic and cook about 5 mins. Pour broth into pot and bring to boil. Add potatoes and boil about 15 mins. Reduce heat to medium and stir in half & half; add cooked sausage and heat through about 5 mins. Mix in the kale about 5 mins before serving.
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