Zuppa Toscana

Happy Monday, friends!!  We had a busy weekend of sports and work over here!

This was my first weekend with a full crazy Fall shooting schedule on top of trying to keep up with the kids schedules!  Mama is tired. 😉  If you need me today, I’ll be catching up on emails, editing, and making my favorite comfort food!  This is one of my favorite cozy Fall recipes!!

Want to see the final product? I’ll be sharing some photos of this over on my Instastories this afternoon! Enjoy!! Xoxo Narci

Ingredients
1 pound bulk Italian sausage
1/4 to 1/2 teaspoon red chili flakes
1 cup onion, chopped (about 1 onion)
2 large russet potatoes sliced in half, then cut into 1/4 inch slices
2 (14 ounce) cans chicken broth – low sodium is best
1 quart (4 cups) of water
2 cloves garlic, minced

1/3 cup cooked bacon

salt and pepper to taste
2 cups kale or Swiss chard
1 cup heavy cream
Instructions
In a medium sized skillet,  bulk Italian sausage over medium heat and add in red chili flakes and cook until browned and completely cooked. Place onions, potatoes, chicken broth and garlic in a large pot, and cook on medium heat until the potatoes are cooked through. Add the cooked sausage, bacon, salt and pepper, and simmer for another 10 minutes. turn the heat to low and add the chopped kale and whipped cream. Heat through and serve.