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Zuppa Tascana: 1 lb ground spicy Italian sausage (i mix sweet Italianand hot)8 slices bacon, diced - (divided)1 medium sweet onion, peeled and diced2 cloves garlic - minced2 Tbsp flour - (cornstarch can be substituted)32 oz chicken stock4 large russet potatoes, peeled and diced into 1/2 inch pieces1 cup heavy cream1/2 bunch of spinachHeat a large dutch oven or heavy bottomed soup pot over MED-HIGH heat. Add a small drizzle of oil, then brown sausage, crumbling as it cooks. Drain well, then remove to a plate.Fry bacon is residual sausage grease until crisp, then remove to plate with the sausage. Drain all but 1 - 1 1/2 Tbsp of bacon grease.Add onion to pot and cook 5 minutes, adding garlic the last minute. Sprinkle flour over onion and garlic in pot, then stir to combine. Pour in chicken stock, stirring as you pour. Add in potatoes and bring to a boil.Gently boil about 15 minutes, or until potatoes are fork-tender. Add in cooked sausage, most of the bacon, heavy cream and spinach. Stir and cook 5-10 minutes until kale is wilted.