2cupskalespinach, collard greens or swiss chard, roughly chopped
Saute the Italian sausage and bacon in a Dutch oven set over medium heat. Once the sausage and bacon have cooked through, remove them from the pot with a slotted spoon and set aside for later use. Then, stir in the onions, garlic, and red pepper flakes. Cook until the onion is just tender, about 3 minutes. Drain away the excess drippings.
Pour in the chicken stock and bring the liquid to a boil. Once boiling, add the potatoes and cook until they are softened, about 15 minutes.
Stir in the heavy cream, along with the cooked sausage and bacon. Cook until heated through. Add fresh pepper to taste and stir in chopped greens right before serving.
Homemade recipe inspired from Olive Garden Zuppa Toscana Recipe.