Zuppa Toscana

• servings: 6 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

1 pound Italian sausage

1 large onion (diced)

7 potatoes (peeled and cut into ½" cubes)

8 oz kale

5 cups chicken broth

3/4 teaspoons garlic powder

¼ teaspoon red pepper flakes

1 cup heavy whipping cream

salt and pepper to taste

Directions

In a large soup pot or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to a paper towel-lined plate. Set aside.

Add sausage and onion to the bacon grease and cook until no pink remains. Drain fat.

Add potatoes, kale, chicken broth, garlic, and crushed peppers (if using) to the pot.

Bring to a boil. Reduce heat and simmer uncovered 12-14 minutes or until potatoes are soft.

Stir in heavy cream and pepper and let simmer 1 minute. Taste and season with salt & pepper if desired.

Garnish with bacon.

Nutrition

• Serving Size: 1.25 cup
• Calories: 520 kcal
• Total Fat: 48 g
• Saturated Fat: 21 g
• Cholesterol: 126 mg
• Sodium: 1438 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 16 g