Weeknight Sweet Italian Chicken Sausage Zuppa Toscana

What you’ll need:

1 package of al fresco Sweet Italian Style Chicken Sausage, diced

4 slices bacon, chopped

1 yellow onion, diced

4 cloves garlic, minced

2 celery ribs, chopped

4 small yukon gold potatoes, peeled and diced

6 cups chicken broth

Juice of 2 lemons

1 pinch of crushed red pepper flakes, to taste

Salt and black pepper

1 bunch kale, chopped

1 cup half and half

1/2 cup grated parmesan cheese

Fresh thyme and shredded parmesan cheese, for serving (optional)

Directions:

• Cook the bacon in a large pot set over medium heat until crisp, about 5 minutes. Remove the bacon from the pot, reserving 1 tbsp. of bacon grease.
• Add the diced al fresco Sweet Italian Style Chicken Sausage and onions and brown all over, about 5 minutes.
• Add the garlic, celery, and potatoes and cook for 5 minutes.
• Add the broth, lemon juice and red pepper flakes, and season with salt and pepper. Simmer over medium heat for about 15 minutes, or until the potatoes are tender.
• Stir in the kale, half and half, and parmesan cheese. Cook until the kale is wilted, remove from heat and stir in the reserved bacon.
• Serve the soup topped with shredded parmesan cheese, fresh thyme and extra red pepper flakes.