Zuppa Toscana

Ingredients

• 4 slices bacon, chopped
• 1 lb bulk Italian sausage
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 1/2 lb russet or red potatoes, in 1/2-in pieces
• 1/4 tsp crushed red pepper flakes
• 3 cups kale, stemmed and chopped
• 1 cup heavy cream
• to taste salt and black pepper

Before you start

• Stem and chop the kale.
• Cut the potatoes into 1/2-in pieces.

Directions

1. Cook until crisp: bacon.
2. Brown and crumble in the drippings: step 1, bulk Italian sausage.
3. Saute until soft, 5 min: step 2, onion, garlic.
4. Simmer until potatoes are tender, 15 min: step 3, chicken broth, russet or red potatoes, crushed red pepper flakes.
5. Simmer until wilted, 3 to 5 min: step 4, kale.
6. Stir in, heat through without boiling: step 5, heavy cream, salt and black pepper.