Quick Super-Delicious Zuppa Toscana

Ingredients

• 1 pound bulk mild Italian sausage
• 1.25 teaspoons red pepper flakes
• 4 slices bacon , cut into 1/2 inch pieces
• 1 large onion , diced
• 1 tablespoon minced garlic
• 8.75 cups chicken broth
• 6 potatoes , thinly sliced
• 6 cups chopped fresh kale
• 1 cup heavy whipping cream

Instructions

1. 1

   Cook and stir Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until sausage is browned and crumbly, 10 to 15 minutes. Transfer sausage mixture to a bowl.

2. 2

   Stir bacon into the same Dutch oven and cook over medium heat until bacon is crisp, about 10 minutes. Drain fat, leaving a few tablespoons of drippings in the Dutch oven.

3. 3

   Stir onion and garlic into bacon; cook and stir until onions are soft and translucent, about 5 minutes. Pour chicken broth into bacon mixture; bring to a boil. Stir potatoes and kale into broth; cook until potatoes are tender and soup is flavorful, about 15 minutes.

4. 4

   Stir sausage and heavy whipping cream into soup, reduce heat to medium, and cook until soup is heated through, about 5 minutes more.