Easy Zuppa Toscana Soup

INGREDIENTS

• 1 lb hot or mild Italian sausage
• 1 onion diced
• 3 cloves minced garlic
• 6 cups chicken stock
• 1 cup heavy cream
• 5 slices bacon
• 2-4 russet potatoes
• 3 handfuls chopped kale
• 2 tbs better than bouillon roasted garlic
• 1/4 cup parmesan cheese
• salt, pepper, garlic, onion powder, Italian seasoning, red pepper flakes

DIRECTIONS

1. In a large pot over medium heat, cook bacon. Remove bacon when finished and reserve for later.
2. Next, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Transfer to a plate to drain.
3. Add onion and roasted garlic base to the drippings in the pot and cook until soft, then add garlic and cook until fragrant, 1 minute more.
4. Add chicken broth and potatoes and cook until potatoes are tender, about 20 minutes. (Fork tender)
5. Stir in kale and heavy cream and bring to a boil. Then, reduce to a simmer and let cook until leaves are tender and bright green. Season with salt, pepper, garlic, onion powder, Italian seasoning, and red pepper flakes to taste. Garnish with shredded parmesan.