INGREDIENTS
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Zuppa Toscana
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(adapted from Tuscan recipes)
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4 slices bacon, cut into a small dice
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1 pound hot Italian sausage, ground or links with casings removed
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1 large yellow onion, diced
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4 cloves garlic, minced
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4 cups (32 ounces) chicken broth or stock
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3 cups Russet potatoes, cubed
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sea or kosher salt and fresh black pepper
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2 loose packed cups kale, in bite size pieces
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1 cup heavy cream or 14 ounce can evaporated milk
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Parmesan cheese, grated, for serving