You'll Need
•20 oz hot Italian turkey sausage
• 4 oz diced turkey bacon • 1 large onion, chopped • 6 cloves garlic, minced • 5 Russet potatoes • 1 1/2 quarts chicken broth • 1 1/2 cups half and half or heavy cream • 1 tablespoon olive oil • 1/2 teaspoon salt • 1/4 teaspoon cracked black pepper • 1 teaspoon fresh rosemary • 1 teaspoon red chili flakes • 1 tablespoon cornstarch • 3 cups chopped Tuscan kale, stems removed | Let's Get Started
In a large skillet, cook the sausage over medium-high heat, breaking up the meat with the spoon. Let cook for 10 minutes until browned and thoroughly cooked. Drain most of the oil, leaving about a bit of the grease in the skillet.
Add the turkey bacon and cook over medium heat until cooked. Remove bacon and chop into small pieces. Add back to the skillet and cook until crispy.
Sauté onions in the skillet and cook until soft and translucent. Add the garlic and cook for about 1 minute until tender and fragrant. Add to the slow cooker on high heat.
Pour in the chicken broth and bring to a boil. Season broth with salt, pepper, rosemary and chili flakes. Add the potatoes and boil for 2 hours until tender.
To a small bowl, add in cornstarch and a 2 tablespoons of heavy cream. Whisk until lumps disappear. Add in to the broth and stir until boiling. Stir in the heavy cream, sausage, bacon. Add the kale. Let simmer for 15 minutes, until kale leaves have softened.
Top with Parmesan cheese and enjoy with your favorite pinot noir.
Enjoy!
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