Kasey's Zuppa Tuscana

Ingredients

1 tablespoon olive oil

1 pound mild Italian Sausage

4 oz diced bacon

1 yellow onion chopped

6 cloves garlic minced

1 1/2 quarts (1.5 liters) low-sodium chicken broth

5 Russet potatoes scrubbed, rinsed and sliced into 1/4-inch slices

1 cube beef bouillon crushed

1/2 teaspoon salt

1/4 teaspoon cracked black pepper

1 teaspoon ground fennel

1 teaspoon red chili flakes (optional)

1 1/2 cups half and half or heavy/thickened cream

3 cups chopped kale hard stems removed (or baby spinach)

Fresh shredded parmesan cheese for serving

Directions

Fry the sausage in a heavy based pot or Dutch oven over medium-high heat. When browned, and cooked through (about 10 minutes), drain most of the oil, leaving about 1 teaspoon of drippings in the pot. Transfer sausage meat to a plate.

Cook the bacon in the same pot/Dutch oven over medium heat until crispy (about 10 minutes). Drain, leaving about 2 teaspoons of drippings in the pot. Transfer cooked bacon to the plate with the sausage meat.

Sauté onions in the pot and cook until soft and translucent (about 5 minutes). Add the garlic and cook for 1 minute, until fragrant.

Increase heat to high, pour in the chicken broth and bring to a boil. Season broth with crushed bouillon, salt, pepper, fennel and chili flakes. Add the potatoes and boil until fork tender (about 10 minutes).

Reduce heat to medium. Stir in the heavy cream, cooked sausage, bacon and kale. Let simmer for 2 minutes, until kale leaves have softened.

Note: This recipe can get pretty salty depending on the type of sausage and chicken broth you use. You can add water or more cream to help mellow out the salt.