Toscana Sausage Soup (Print Version)

# Ingredients:

01 - 1 medium onion, diced
02 - 3 minced garlic cloves
03 - 1 pound spicy Italian sausage
04 - 1 1/2 pounds diced Yukon Gold potatoes
05 - 5 to 6 cups chicken broth
06 - 2 to 3 cups fresh kale, chopped
07 - 1 cup heavy cream
08 - Salt and pepper as needed
09 - 6 slices cooked bacon, crumbled

# Instructions:

01 - In a pot, crumble and cook the sausage until browned. Drain the fat, leaving just a bit behind.
02 - In the same pot, sauté diced onions in the reserved grease for about 5 minutes. Toss in the garlic and cook for another minute.
03 - Throw in the potatoes, cooked sausage, and broth. Let it gently simmer for 10 minutes or until the potatoes soften.
04 - Mix in the kale and cream, cooking for another 5 minutes. Adjust with salt and pepper to your liking.
05 - Serve warm with crumbled bacon sprinkled on top.

# Notes:

01 - You can use an Instant Pot or slow cooker for this dish.
02 - Rinse sausage if you'd like to cut down the grease.
03 - For the best flavor, stick to spicy sausage.

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