Zuppa Toscana with Italian (or other) Sausage

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Step 1

Peel and cut potatoes into 1" dice. Bring a medium pot with potato chunks covered by water to a boil. Once boiling, cook until fork tender, 12-15 minutes. Remove from burner, drain potatoes. Reserve pot. While potatoes boil, continue recipe.

Step 2

Stem kale and coarsely chop. Halve and peel onion. Cut halves into 1/4" dice. Mince garlic. Remove case from whatever sausage using, if necessary.

Step 3

Return pot used to cook potatoes to medium-high heat. Add 1 tbsp olive oil and sausage. Stir occasionally, breaking up into bite-sized pieces, until browned, 3-5 minutes. Transfer to a plate. Keep pot over medium-high heat.

Step 4

Add onions to hot pot an stir occasionally until onions are tender, 2-3 minutes. Add bacon and garlic and stir occasionally until bacon is crisp and garlic is fragrant, 45-60 seconds.

Step 5

Add flour and stir until no dry flour remains. Add kale, 2 cups water, mirepoix base, a pinch of salt, and sausage. Stir to combine and cover. Bring to a simmer.

Step 6

Once simmering, stir occasionally until vegetables are tender and sausage is cooked through, 10-12 minutes.

Step 7

Remove from burner. Add cream cheese and potatoes an stir until combined and cream cheese is melted, 1-2 minutes.