Zuppa Toscana

• 500 g spicy or mild Italian sausage
• 1 t crushed pepper
• 4 slices bacon
• 1 large onion, chopped
• 1 T garlic, crushed
• 2 l chicken stock
• 1 kg potatoes, diced in 2cm cubes
• 1 c cream
• 2 c chopped kale
• dash Italian seasoning

Cook sausage and crushed pepper in a pot, breaking into smaller pieces. Drain on paper towel. Wipe excess grease from pot.

Cook bacon till crisp, then add onion and garlic, cooking till translucent.

Add broth and bring to a boil.

Add potatoes and simmer until soft. Reduce heat, stir in cream, kale and sausage.

Cook until heated through.

Garnish with additional red pepper flakes.