Zuppa Toscana (Spicy Sausage, Potato, and Kale Soup

• Gluten free

• Meat

  • 6 slices Bacon
  • 1 lb Italian sausage, hot or mild

• Produce

  • 4 medium cloves Garlic
  • 2 cup Kale
  • 1/2 Onion, large
  • 5 Russet potatoes, medium

• Canned Goods

  • 32 oz Chicken broth

• Baking & Spices

  • 2 tsp Red pepper flakes
  • 1 Salt and pepper

• Dairy

  • 1 cup Heavy whipping cream
  • 1 Parmesan, grated

• Liquids

  • 1 qt Water

Found on theginghamapron.com

Description

Ingredients

• 6 slices of bacon, cooked and crumbled (see note)
• 1 lb Italian sausage (hot or mild)
• 5 medium russet potatoes, washed and cubed
• 2 C kale, chopped
• 1 C heavy whipping cream
• 1 qt water
• 32 ounces (4 C) chicken broth
• ½ large onion, finely chopped (or 1 T minced onion)
• 4 medium cloves of garlic, minced
• 2 t red pepper flakes (reduce if you dont like spicy)
• salt and pepper
• grated Parmesan for sprinkling

Directions

• In a pan over medium high heat, cook sausage until its heated thoroughly, and theres no pink. Drain very well on a paper towel (or else youll have grease floating in your soup.) Set aside.
• In your soup pot over medium heat, cook the potatoes, onion, garlic, chicken broth, and water until potatoes are cooked through.
• Add in cooked sausage, half the bacon, red pepper flakes, and salt & pepper. Simmer for about 10 minutes.
• Add in kale and cream. Let soup heat through and serve with the other half of the bacon and a sprinkle of Parmesan cheese.