Zuppa Toscana

This is hands down the best soup I've ever had. So so good. My husband made the comment that it was so warming. Perfect for a cold night evidently.  Although it takes a minute to make (mostly prep work), it really isn't very difficult. Give it a try; thank me later. P.S. this is amazing roll dipping soup.

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• 4 Slices Bacon, diced
• 1 lb. Ground Hot Italian Sausage (we used regular Italian sausage due to little mouths having to eat this. I highly recommend regular.)
• 1/2 large Yellow Onion, diced
• 4 Cloves Garlic, minced
• 4 c. (32 oz) Chicken stock
• 3 c. Russet Potatoes, cubed
• 3/4 t. Sea Salt
• 1/4 t. Pepper
• 2 c. Kale, in bite sized pieces
• 1 c. Heavy Whipping Cream
• Parmesan Cheese, grated

In a large pot, cook the bacon until crispy. Drain the grease. Add the sausage, breaking it apart as it cooks. Once sausage is browned and crumbled, drain off grease leaving a tablespoon to saute the onion.

Push the sausage and bacon to the edge of the pot and add the onion to the center; saute until translucent; add garlic; saute until fragrant.

Stir in the stock and potatoes, season with salt and pepper, and simmer for about 20 minutes or until potatoes are tender.

Add kale and heavy whipping cream. Bring to ta simmer. Top with Parmesan cheese when serving.