Zuppa Toscana

Ingredients

• 2 slices bacon, roughly chopped
• 1 medium yellow onion, diced
• Sliced mushrooms (optional)
• 4 cloves of garlic, pressed
• ½ tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 tsp red pepper flakes
• ½ to ¾ lb Don’s Italian sausage
• 2 Tbsp cornstarch
• 32 ounces chicken broth
• 1 tsp Italian Seasoning
• Baby Kale to fit in pot
• 2 cups peeled and cubed potatoes (gold or russet)  ½ inch cubes
• 1 cup heavy cream
• ¼ cup grated  Parmesan cheese plus extra for garnish
• 2 Tbsp lemon juice (or sub white wine)

Directions

• Cook bacon in ditch over until just crispy.  Remove with slotted spoon and reserve on paper towel for garnish.  4-6 minutes
• Cook onion, sausage and optional mushrooms in bacon fat until cooked through, breaking up the sausage.  4/5 minutes
• Add cornstarch and stir until incorporated in meat mixture. Add chicken broth and bring to a boil, reduce to a simmer and Italian Seasoning, potatoes and kale.  Cover and cook until potatoes are tender,10-15 minutes.
• Uncover and stir in the cream and cheese.  Simmer for five minutes.  Stir in lemon juice.
• Serve garnished with bacon, more cheese, and optionally something green.