Zuppa Toscana Recipe | Homemade with Italian Sausage & Kale

Ingredients

• 5 slices TVF bacon, cooked and crumbled
• 1 pound TVF bulk Italian sausage (hot or mild)
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 quart TVF chicken bone broth
• 3 cups russet potatoes, cubed
• 1 tsp salt
• 2 cups kale, washed and cut into bite size pieces
• 1 1/2 cups heavy whipping cream
• Garnish: grated parmesan cheese