Zuppa Toscana Soup

Chop bacon into small pieces.

In a large pot or Dutch oven over medium-high heat, cook the chopped bacon until crispy, rendering the fat.

Using a slotted spoon, remove the crispy bacon from the pot and set aside, leaving the bacon grease in the pot.

Add the mild Italian sausage to the pot with the bacon grease. Use a meat chopper or spoon to break it up as it cooks.

Once the sausage is mostly browned, add the diced onion and minced garlic. Cook until the onion is translucent and the sausage is fully cooked through.

Pour in the chicken broth, then add the sliced potatoes.

Season with salt, black pepper, and red pepper flakes. Stir to combine.

Cover the pot, bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.

Stir in the kale and cook until it wilts.

Pour in the heavy cream and stir.

Add the shredded Parmesan cheese and stir until it's melted and incorporated into the soup.

Return the cooked bacon to the pot and stir to combine.

Serve hot, garnished with additional shredded Parmesan cheese.