I’ve shared this recipe here before, and it’s one of my very favorites to make on a cold winter day. I’m making this for dinner tonight, so I’m thinking I’ll share a few pics of me preparing this soup and the final product on my stories later today. 🙂

This soup multiplies well if you are feeding a big group! If you need a crowd pleaser, this recipe never disappoints!

Zuppa Toscana

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
2 cloves garlic, minced

1/3 cup cooked, crumbled bacon (well done or almost overcooked or it will get soggy in the soup)

salt and pepper to taste
1-2 cups chopped kale
1 cup heavy cream

Instructions
In a medium sized skillet,  brown  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.

Enjoy! XOXO Narci