Zuppa Toscana

• This is a Zuppa Toscana recipe adapted from Tuscan Recipes.  
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• Zuppa Toscana
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• 2 lb ground Italian sausage
• 1 Tbsp crushed red peppers
• 1 large diced white onion
• 1/2 cup crumbled bacon 
• 4 tsp garlic puree
• 8 cups chicken broth
• 8 cups water
• 2 cup heavy cream
• 6 peeled and diced white potatoes or sweet potatoes
• 1/2 of a bunch kale
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• Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat.
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• In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft. 
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• Add chicken bouillon and water to the pot and heat until it starts to boil.
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• Add the sliced potatoes and cook until soft.
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• Add the heavy cream and just cook until thoroughly heated.
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• Stir in the sausage and the kale, let all heat through and serve.