Zuppa Toscana by Perry’s Plate

– 1 tablespoon avocado oil
– 1 pound uncooked bulk Italian sausage (sweet or spicy)
– 1 medium onion, chopped
– 4 cloves garlic, minced
– 1/4 teaspoon red pepper flakes
– 2 medium russet potatoes, peeled and cut into 1/2-inch cubes
– 1 bunch of fresh kale, stems removed and leaves cut into bite-sized pieces
– 1 1/2 quarts chicken broth
– 2 tablespoons red wine vinegar
– 1 cup heavy cream or coconut milk
– Salt and pepper to taste
– Fresh, chopped parsley, shaved Parmesan, and crispy bacon, for garnish

Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 min