Zuppa Toscana (Kale Sausage Potato Soup)


1 pound spicy Italian sausage, casing removed
3 cups chopped kale
1 pound red potatoes, cubes
5 slices cooked chopped bacon
5 cups chicken stock
1 chicken cube also known as a bouillon cube
1/2 cup heavy cream
1 tablespoon chopped garlic
1 chopped onion
2 tablespoons McCormick Italian Seasoning
1 tablespoon crushed red pepper flakes ( you can add less or more if you like)
Parmesan cheese to sprinkle on top


In a large pot sauté and crumble breaking into small pieces the spicy Italian sausage over medium heat until browned for about 10 minutes.
Add in the chopped garlic, onion, red pepper flakes, Italian seasoning and stir. Cook until the onions are soft and translucent for about a few more minutes longer.
Stir in the chicken stock, chicken cube, and potatoes. Cook at a low simmer for about 10 minutes until the potatoes become tender.
Add in the heavy cream stir and simmer for a minute or two. Then add in the chopped kale and crumbled bacon .
Top with Parmesan cheese and Enjoy!!!