Zuppa Toscana

-1 lb. ground mild italian sausage

-1 t red pepper flakes

-4 slices of bacon, cut into 1/4 inch pieces

-1 large onion, diced

-1 T minced garlic

-5 cans of chicken broth

-6 potatoes, cut up

-1/4 bunch of fresh kale

-1 c. whipping cream

-Cook sausage and red pepper flakes over medium heat until crumbly

(10-15 min). Drain and set aside.

-Cook bacon in same pan over medium heat til crisp (10 min). Drain, leaving

a tbsp. of drippings with the bacon in the bottom of the pan. Stir in

onions and garlic. Cook until onions of soft (5min).

-Pour in chicken broth. Bring to boil over hi heat. Add potatoes and boil

until fork tender (20 min). Reduce heat to medium and stir in heavy

cream and sausage; heat thru. Mix in kale just before serving.