Spicy Zuppa Toscana

Chop the bacon into small, bite-sized pieces.

Remove the spicy Italian sausage from its casings.

Peel and slice the potatoes, dice the onion, and mince the garlic.

In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving some of the rendered fat in the pot.

Add the sausage to the pot and cook, breaking it apart with a spoon, until it's fully browned. Remove the cooked sausage and set it aside with the bacon.

Add the diced onion to the pot and sauté in the remaining fat until softened, about 3-5 minutes.

Stir in the minced garlic and Calabrian chili paste, cooking for about one minute until fragrant.

Pour in the chicken stock and water, scraping up any browned bits from the bottom of the pot.

Add the sliced potatoes to the pot. Bring the soup to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.

Return the cooked sausage to the pot.

Season the soup with salt and black pepper to your taste.

Stir in the chopped kale and allow it to wilt into the soup, which should take 2-3 minutes.

Reduce the heat to low and stir in the heavy cream. Heat through gently, but do not let the soup come back to a boil.

Ladle the soup into bowls and garnish with the reserved crispy bacon, grated Parmesan cheese, and a sprinkle of red pepper flakes if desired.