Smoked Chorizo Zuppa Toscana

Ingredients:
1/2 lb chorizo sausage
8 slices thick cut bacon
1 onion, chopped
3 cloves garlic, minced
2 TBL flour
4 C water
1/2 C vegetable stock
3 russet potatoes, diced
1/4 C pesto
1 C heavy cream (or half n half)
1/2 C parmesan (or Italian blend cheese)
2 C chopped kale
Salt & pepper

Classic Pesto

Nessie Ladle Spoon

Microwavable Bowl Cozies

Instructions:
1. Preheat smoker to 350 degrees.
2. Add crumbled chorizo sausage to foil pan and place on bottom rack of smoker.
Add bacon slices to rack above chorizo so drippings fall into pan with sausage
When bacon and chorizo are cooked through and no longer pink, drain 2 TBL of drippings into large dutch oven on the stove.
4. Add diced onion and minced garlic to drippings in dutch oven and cook until translucent.
5. Sprinkle in flour and stir to coat.
6. Chop bacon and then add bacon and cooked chorizo into the dutch oven. Stir well to combine.
7. Pour in water, vegetable stock and add diced potatoes
8. Bring to a boil, then reduce heat and cover with a lid to simmer and cook potatoes until fork tender
9. Stir in pesto, heavy cream, parmesan, and chopped kale.
10. Cook to wilt kale approximately 5 minutes
11. Season to taste with salt and pepper and serve immediately with a sprinkle of parmesan on top!