Zuppa Toscana

Preparing the Ingredients 1. In a large pot, cook the Italian sausage over medium heat, breaking it into small pieces as it cooks. Once browned, transfer the sausage to a paper towel-lined plate to drain excess grease.

2.In the same pot, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the drippings in the pot.

3.Add the chopped onion to the pot and sauté until translucent. Then, add the minced garlic and cook for one minute.

4.Pour in the chicken broth and add the sliced potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender.

5.Once the potatoes are cooked, add the cooked sausage and kale to the pot. Let the soup simmer for a few minutes until the kale is wilted.

Finishing the Soup 6. Stir in the heavy cream and red pepper flakes. Season with salt and pepper to taste, adjusting the seasoning as needed.

Note For a lighter version, you can substitute half-and-half for the heavy cream, although the soup won't be as rich and creamy.