Zuppa Toscana Soup

In a large pan, cook the chopped bacon until crispy. Once cooked, remove the bacon and set it aside, leaving the rendered fat in the pan.

While the bacon cooks, remove the Italian sausage from its casings and break it up.

In a large pot, cook the Italian sausage until browned and cooked through. Drain excess grease if necessary.

Dice the onion and mince the garlic.

Add the diced onion and minced garlic to the pot with the cooked sausage. Sauté until the onion is translucent.

Pour the chicken broth into the pot.

Wash and slice the potatoes, leaving the skin on. Add the sliced potatoes to the pot.

Bring the soup to a boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.

While the soup simmers, finely chop the cooked bacon.

Once the potatoes are tender, stir in the heavy cream.

Add the chopped bacon and shredded Parmesan cheese to the soup and stir to combine.

Stir in the chopped kale and cook for a few minutes until it has wilted.

Season with salt and freshly ground black pepper to taste.

Serve hot, garnished with additional shredded Parmesan cheese.