Zuppa Toscana by Amy + Jacky

– 1 pound (505 g) Italian sausage with basil (cut to 0.5 inch thick)
– 6 slices (220 g) bacon (chopped)
– 1/2 – 1 bunch (150 – 300 g) kale with stems removed
– 1 (250 g) large onion (chopped)
– 2 (820 g) russet potatoes,cut into cubes
– 3 (16 g) garlic cloves, minced
– 4 cups (1 L) unsalted chicken stock
– A pinchdried thymes
– 1 cup (250 ml) heavy cream
– Salt and ground black pepper to taste
– Optional: 1 tablespoon fish sauce
– For spicy: 1/2 teaspoon red pepper flakes

Total Time: 55 min