Zuppa Toscana (Print Version)

# Ingredients:

01 - 1.5 pounds diced Yukon Gold potatoes
02 - 3 minced garlic cloves
03 - 1 medium diced white onion
04 - 1 pound of spicy Italian sausage
05 - 5–6 cups of chicken broth
06 - 2 to 3 cups of fresh kale, chopped
07 - 6 crispy strips of bacon, crumbled
08 - 1 cup of heavy cream
09 - Add a dash of salt and black pepper, as needed

# Instructions:

01 - Crumble the sausage as you cook it until browned. Drain grease but save about a tablespoon.
02 - Using the reserved grease, cook the onions for roughly 5 minutes. Add in the garlic and stir for another 60 seconds.
03 - Pour in the broth along with the potatoes and sausage. Let it bubble gently for about 10 minutes or until the potatoes soften up.
04 - Mix in heavy cream along with chopped kale. Simmer another 5 minutes. Finish by tossing in some salt and pepper to your liking.
05 - Dish it out hot, topping each serving with the crumbled bacon bits.

# Notes:

01 - Can also be cooked in a slow cooker or Instant Pot.
02 - Rinsing the sausage can cut down on grease.
03 - Spicy Italian sausage gives it the best kick.

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