Zuppa Toscana Casserole

Bacon, cooked & chopped

1 lb mild Italian sausage, browned

5 medium russet potatoes, chopped

1 small onion, diced

3 cloves garlic, minced

4 cups kale, de-stemmed & chopped

½ cup flour

4 cups chicken broth

1 ½ cups heavy whipping cream

1 ½ tsp chicken bouillon powder

½ tsp black pepper

1 tsp salt

1 cup Parmesan cheese, grated

In a large pot, sauté onion until translucent. Add garlic and cook for another minute. Add kale and cook until wilted.

Sprinkle flour and stir for a couple of minutes to eliminate the raw flour taste. Gradually add chicken broth, stirring constantly. Bring to a boil and let it thicken. Add cream, seasonings, sausage, bacon & potatoes.

Transfer to a baking dish. Cover with foil and bake at 400°F for about 30 minutes. Remove the foil, sprinkle with grated Parmesan cheese, and bake uncovered for an additional 20 minutes until the top is golden and bubbly.