Better than Zuppa Toscana

Name: Better than Zuppa Toscana
Total time: 50
Yield: 8
Ingredients: ½ pound bacon; 1 pound mild pork sausage; 1 onion, finely diced; 1 tablespoon minced garlic; 6 cups chicken broth; 6 large red potatoes, sliced; 1 teaspoon red pepper flakes; 4 cups chopped fresh kale; 1 cup sour cream; ½ cup grated Parmesan cheese, plus extra for garnishing

Recipe by Jeanne Garber from allrecipes.com

Lunch 50 Mins.

Ingredients

8 servings

•

½ pound bacon
•

1 pound mild pork sausage
•

1 onion, finely diced
•

1 tablespoon minced garlic
•

6 cups chicken broth

•

6 large red potatoes, sliced
•

1 teaspoon red pepper flakes
•

4 cups chopped fresh kale
•

1 cup sour cream
•

½ cup grated Parmesan cheese, plus extra for garnishing

Instructions

Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
Heat a large skillet over medium-high heat. Cook and stir pork sausage, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Crumble bacon into a large soup pot; add sausage mixture, chicken broth, potatoes, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are soft, 15 to 20 minutes.
Stir kale, sour cream, and Parmesan cheese into the soup; cook until the kale wilts, about 5 minutes. Garnish with extra Parmesan cheese if desired.