Zuppa Toscana

WOW, this soup is pretty amazing.   The only suggestion I have for you is if you like your soup a little spicy use hot italian sausage, if you like it mild use mild italian sausage.  Keep in mind that you always want to use a good italian sausage, it will make or break a soup.

ZUPPA TOSCANA
(serves 6)

Ingredients:
*4-6 slices of a good quality bacon (optional)
*1 pound of a good quality hot or mild Italian sausage
*1 large onion, chopped
*3 garlic cloves, minced
*3 large russet potatoes, chopped small
*2-3 cups kale, viens removed and cut thin
*6 cups chicken broth
*1/2 teaspoon pepper
*1 teaspoon salt
*1 cup heavy cream

Directions:
~Cook bacon in a stock pot, until done.
~Remove, cool, crumble and set aside.
~Remove casing from sausage and cut into small pieces.
~Brown sausage in stock pot.
~When sausage in close to being done, add onions & garlic.
~Once the onions are translucent, add chicken broth.
~Add poatoes, salt & pepper.
~Cook until potatoes are almost done.
~Add bacon.
~Simmer for 15 minutes.
~Use immersible blender (or blender) and mash some of the potatoes (optional)
~Add Kale & cream.
~Simmer for another 15 minutes.

Instant Pot Directions:
~Put instant pot on sauté mode.
~Sauté chopped bacon until bacon is crisp.
~Remove bacon and set aside.
~Remove casing from sausage and cook until brown and in crumbles.
~Add potatoes, onions, and celery and sauté for another 5 minutes.
~Turn off sauté mode and turn on pressure cook mode.
~Add chicken stock and seasonings.
~Place kale on top.
~Pressure cook for 15 minutes.
~Do a quick release.
~Stir in cream and bacon.