Zuppa Toscana

🛒 Ingredients

• Italian Sausage 63 g · 208 kcal
• Bacon 25 g · 120 kcal
• Yellow Onion 25 g · 10 kcal
• Garlic 3 g · 4 kcal
• Chicken Broth 188 g · 19 kcal
• Russet Potatoes 75 g · 50 kcal
• Kale 25 g · 13 kcal
• Heavy Cream 30 g · 100 kcal
• Red Pepper Flakes 0 g · 1 kcal
• Olive Oil 2 g · 15 kcal

👨‍🍳 Instructions

1. In a large pot or Dutch oven, cook the Italian sausage over medium-high heat, breaking it apart with a spoon until browned; drain excess fat and set aside.
2. Add the sliced bacon to the same pot and cook until crispy; remove bacon, chop it, and set aside, leaving about 1-2 tablespoons of grease in the pot.
3. Add the diced onion to the pot with the remaining bacon grease (add a splash of olive oil if needed) and cook until softened, about 5-7 minutes.
4. Stir in the minced garlic and red pepper flakes; cook for another minute until fragrant, being careful not to burn the garlic.
5. Pour in the chicken broth and add the sliced potatoes; bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until potatoes are tender.
6. Stir in the heavy cream, cooked Italian sausage, and kale; cook for another 5 minutes, or until the kale has wilted.
7. Serve hot, garnished with the crispy bacon bits and a sprinkle of fresh black pepper if desired.