Zuppa Toscana Soup

Ingredients:

• 4 slices bacon, diced
• 1 lb. ground spicy Italian sausage
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 4 cups (32 oz) chicken stock
• 3 cups russet potatoes, cubed (about 2 potatoes)
• ¾ tsp. sea salt
• ¼ tsp. freshly ground black pepper
• 2 cups kale, in bite size pieces
• 1 cup heavy whipping cream
• Parmesan cheese, grated

Directions:

1. In a large pot, cook the bacon until crispy. Add the sausage, breaking it apart as it cooks. Once sausage is browned and crumbled, drain off grease leaving a tablespoon to sauté the onion. 
2. Push sausage and bacon to the edge of the pot and add the onion to the center, sauté until translucent. Add garlic and sauté until fragrant. 
3. Stir in the stock and potatoes, season with salt and pepper, and simmer for about 20 minutes or until potatoes are tender. 
4. Add kale and heavy whipping cream. Bring to a simmer. Top with Parmesan cheese, when serving.