Zuppa Toscana

Servings: 6

Ingredients

4 strips thick-cut bacon, cut into ½” pieces

1 lb Italian sausage (pork or chicken), casings removed

1 tablespoon unsalted butter

1 large onion, diced

3 cloves garlic, minced

Pinch of crushed red pepper flakes

1 tablespoon flour

2½ lbs russet potatoes (4-5 large potatoes), scrubbed

and diced

6 cups unsalted chicken stock

4 cups curly kale, stems removed and leaves roughly chopped

¾ cup heavy cream

Directions

Brown sausage and bacon in a Dutch oven over medium-high heat. Using a slotted spoon, remove the meat to a paper towel-lined plate to drain. Drain pot of all but 1 tablespoon of pan drippings and return to stove.
Reduce heat to medium. Add butter and onions and sauté until tender and translucent. Add garlic and red pepper flakes and cook 1 minute longer.
Sprinkle flour over mixture and cook for a minute, whisking to combine. Gradually whisk in chicken stock.
Add potatoes (adding water as needed to cover). Bring to a boil, reduce heat to simmer and cover. Cook until potatoes are tender, about 12-15 minutes (time will vary depending on the size of the potato pieces).
Add sausage, bacon, kale, and cream and simmer until kale is tender, about 10 minutes. Salt and pepper to taste.