Zuppa Toscana Soup

Ingredients

 * 1 lb Spicy Italian Sausage (ground or removed from casings)

 * 6 slices Bacon, chopped

 * 1 large White Onion, diced

 * 3–4 cloves Garlic, minced

 * 6 cups Chicken Broth (low sodium preferred)

 * 2 cups Water

 * 3–4 medium Russet Potatoes, thinly sliced (half-moons)

 * 2 cups Kale, roughly chopped (stems removed)

 * 1 cup Heavy Whipping Cream

 * Garnish: Grated Parmesan cheese and red pepper flakes

Instructions

1. Brown the Meats

In a large pot or Dutch oven over medium-high heat, cook the chopped bacon until crisp. Use a slotted spoon to remove the bacon and set it aside on a paper towel, leaving about 2 tablespoons of fat in the pot. Add the sausage to the same pot, breaking it up as it browns. Once cooked through, remove the sausage and set aside with the bacon.

2. Sauté Aromatics

In the remaining fat, add the diced onion and cook for 5 minutes until translucent. Stir in the minced garlic and cook for just 1 minute until fragrant.

3. Simmer the Potatoes

Pour in the chicken broth and water. Add the sliced potatoes. Bring to a boil, then reduce heat to a simmer. Cook for about 15–20 minutes, or until the potatoes are fork-tender.

4. Finish and Serve

Stir in the cooked sausage, bacon, and chopped kale. Pour in the heavy cream. Let the soup simmer for another 3–5 minutes until the kale is wilted and the soup is heated through.

Season with salt and pepper to taste. Top each bowl with a sprinkle of Parmesan cheese and extra red pepper flakes if you like it spicy.

 Quick Tips

 * Potato Texture: Slice the potatoes very thin (about 1/4 inch). This allows some to break down slightly, naturally thickening the broth.

 * Kale Timing: Add the kale at the very end to keep it bright green; it only takes a few minutes to soften.

 * Storage: This soup tastes even better the next day! It stays fresh in the fridge for up to 3 days.