Zuppa Toscana Soup

INGREDIENTS

1 lb. Hot Italian sausage, casings removed

1 large onion, chopped

3 cloves garlic, minced

kosher salt

Freshly ground black pepper

8 c. low-sodium chicken broth

4 large russet potatoes, diced

1 bunch curly kale, leaves cleaned, stripped and chopped

1 c. heavy cream

4 slices cooked bacon, chopped

1/4 freshly grated Parmesan, for serving (optional)

DIRECTIONS

1. In a large pot over medium heat, cook sausage until browned and no longer pink, 5 to 7 minutes. Transfer to a plate to drain using paper towels.
2. Add onion to pot and let cook until soft, 5 minutes.  Add garlic and cook until fragrant, 1 minute more.  Season with salt and pepper.  Add chicken broth and potatoes and cook (over medium) until potatoes are tender, 23 to 25 minutes.
3. Stir in kale and let cook until leaves are tender and bright green, about 3 minutes. Stir in heavy cream, sausage, and bacon and simmer 5 minutes more.
4. Season with pepper (to taste), garnish with Parmesan (optional), and serve.makes 6-8 servings.

Note:  I didn’t have Italian sausage, but I did have pre cooked Cajun (Andouille) and used that.  It’s greasier, but if you drain really well with paper towels after cooking, it works awesome!  Here’s how it turned out.  AMAZING!