BHA & BHT Free Classic Zuppa Toscana

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

6 servings

1 lb bulk italian pork sausage, hot or mild
Signature Select Premium Italian Style Pork Sausage Premio Sweet & Hot Italian Sausage Combo Pack 16 oz Owens Italian Premium Pork Sausage 16 oz Jimmy Dean Italian Pork Sausage Roll, 16 oz Johnsonville Flame Grilled Fully Cooked Italian Sausage 14 oz
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4 slices bacon, cut into ½-inch pieces
1 medium yellow onion, diced
4 cloves garlic, minced
½ tsp red pepper flakes
6 cups low-sodium chicken broth
1 ½ lb russet potatoes (about 3 medium), sliced into ¼-inch rounds
4 cups curly kale, stems removed, leaves roughly torn
1 cup heavy cream
salt and pepper, to taste

For serving

grated parmesan cheese, for serving (optional)

Instructions

1
Heat a large pot or Dutch oven over medium-high heat. Add the bacon pieces and cook, stirring occasionally, until the fat has rendered and the bacon is crisp, about 5–6 minutes. Transfer the bacon to a paper-towel-lined plate, leaving the rendered fat in the pot.
2
Add the sausage to the pot and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer the sausage to the plate with the bacon. Drain all but about 1 tablespoon of fat from the pot.

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