Zuppa Toscana

 This is a spin on the Olive Garden soup and while I don't go to Olive Garden all that often, this is an awesome soup.  It's hearty and is another way to use some of the amazing Italian sausage we can get in our area.

1lb. mild Italian sausage

1 tsp. red pepper flakes

1/2 lb. bacon, cut into 1/2 inch thick pieces

1 large onion, diced

2 cloves garlic, minced

6 C. chicken broth

1 lb. potatoes, peeled and diced

1 C. heavy whipping cream

3-4 C. kale, chopped (I sometimes sub in spinach instead or mix them)

Place a Dutch oven or large soup pot over medium high heat.  Add the sausage and red pepper flakes and cook, breaking the sausage up as it cooks.  Cook until browned and no longer pink, then remove to a bowl or a plate.

Add the bacon to the pot and cook until crisp; about 7-8 minutes.  Remove the bacon with a slotted spoon and add to the sausage.  Drain all but about 2 tbsp. of the bacon grease.

To the remaining bacon grease, add the onion and cook until soft.  Add the garlic and cook another 30-60 seconds, until the garlic is fragrant.

Pour in chicken broth. Bring the mixture to a boil.

Add the potatoes, and boil until fork tender, about 20 minutes.

Once the potatoes are tender, reduce the heat and add the sausage and bacon back into the pan.  Stir in the heavy cream.  Add the kale and stir to combine.

Cook for an additional 5-10 minutes or until the kale has softened a bit.

Season to taste with salt and pepper and serve warm.