Zuppa Toscana

Instructions

1. Brown sausage in a large pot or dutch oven.

2. Remove sausage with a slotted spoon and set aside.

3. Cut bacon into small pieces.

4. Add bacon to pot and cook until crispy.

5. Stir in chopped onion.

6. Cook for 5 to 6 minutes or until onion is translucent.

7. Stir in minced garlic and cook for 1 minute, stirring frequently.

8. Add chicken broth and water to the pot.

9. Add crushed red pepper flakes, salt, and pepper if desired.

10. Add thinly sliced potatoes (I use a mandoline) and the cooked sausage to the pot and bring to a simmer over medium heat.

11. Continue cooking until potatoes are tender, about 10 minutes.

12. Add the kale to the soup, and simmer for an additional 5 to 10 minutes, stirring occasionally.

13. Stir in the heavy cream and let heat through.

14. Ladle soup into bowls and serve with Parmesan cheese.