= Zuppa Toscana =

 * '''Serves:''' 6
 * '''Contributor:''' Mike Crute Sr

== Ingredients ==
 * 16 oz spicy Italian sausage
 * 1 lb of bacon
 * 1 large onion, diced
 * 2-3 cloves of garlic, minced
 * 28 oz low-sodium chicken broth
 * 3 cups water
 * 5 medium russet potatoes, thinly sliced
 * 1 tsp crushed red pepper flakes (optional)
 * Salt and pepper (optional)
 * 4 cups chopped kale
 * 12 oz cup heavy whipping cream
 * Parmesan cheese


== Instructions ==
 1. Brown sausage in a large pot or dutch oven.
 1. Remove sausage with a slotted spoon and set aside.
 1. Cook bacon until crisp, crumble bacon into small pieces.
 1. Add bacon to pot 
 1. Stir in chopped onion. Cook for 5 to 6 minutes or until onion is translucent.
 1. Stir in minced garlic and cook for 1 minute, stirring frequently.
 1. Add chicken broth and water to the pot. Add crushed red pepper flakes, salt, and pepper if desired.
 1. Add thinly sliced potatoes (I use a mandoline) and the cooked sausage to the pot and bring to a simmer over medium heat.
 1. Continue cooking until potatoes are tender, about 10 minutes.
 1. Add the kale to the soup, and simmer for an additional 5 to 10 minutes, stirring occasionally.
 1. Stir in the heavy cream and let heat through.
 1. Ladle soup into bowls and serve with Parmesan cheese.

||<#cccccc colspan=2>'''Nutritional Facts'''||
|| '''Calories'''           || 0 cal        ||
|| '''Fat'''                || 0 g          ||
|| '''Saturated Fat'''      || 0 g          ||
|| '''Cholesterol'''        || 0 mg         ||
|| '''Sodium'''             || 0 mg         ||
|| '''Carbohydrates'''      || 0 g          ||
|| '''Sugars'''             || 0 g          ||
|| '''Fiber'''              || 0 g          ||
|| '''Protein'''            || 0 g          ||

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CategoryRecipesSoup