Zuppa Toscana

I know that this is the time of year when the gym parking lot is full and not a drop of fat or refined sugar touches the lips, so you probably don't want to hear about a soup that contains sausage, bacon, and cream :0) but  this soup was eyes-rolling-into-the-back-of-my-head delicious!

I made half the recipe which would easily serve 6 people and I used leftover collard greens instead of kale, which I chopped up very finely so as to not to alarm the little people that there were greens in their soup.

Zuppa Toscana

from JaneDeere

2 pounds Italian sausage, removed from casings

2 teaspoons crushed red pepper flakes, to taste

4 cloves garlic, minced

1 cup chopped onion

4 slices bacon, diced

4 large russet potatoes, washed, quartered & sliced thin

10 cups chicken broth

1 cup heavy cream

4 cups Kale, washed & chopped

S&P, to taste

1 loaf sourdough French bread, for serving

1/2 cup fresh Parmesan cheese, for serving

In a large soup pot, brown Italian sausage. Drain fat and add onion and red pepper flakes and continue to sauté until onion is translucent, but not browned.

In a small skillet, fry bacon until crisp, then stir in garlic and sauté for about 30 seconds. Remove from heat immediately. Add bacon mixture to sausage mixture, then add the chicken broth. Bring to a boil, then reduce to a medium simmer.

Add potatoes and cook until tender (about 20 minutes).

Stir in cream and continue to simmer (do not boil) for an additional 10 minutes. Stir in kale and season with salt and pepper to taste. Serve hot with French bread and sprinkle with Parmesan cheese.