Zuppa Toscana

Instructions

1. 1

   Cook the chopped bacon in a large pot over medium heat until crisp, about 5 minutes. Remove with a slotted spoon, leaving the fat.

2. 2

   Add the sausage and brown it, breaking it into crumbles, about 6 minutes. Spoon off extra grease.

3. 3

   Add the diced onion and cook 3 minutes, then the garlic and pepper flakes for 30 seconds.

4. 4

   Pour in the broth and 1 cup water, add the potatoes (halved and thinly sliced), and simmer 12-15 minutes until tender.

5. 5

   Stir in the stemmed, chopped kale and the cream and simmer 3 minutes until the kale wilts. Taste for salt and top bowls with the bacon.