Zuppa Toscana Recipe

In a large pot or Dutch oven over medium heat, cook the chopped bacon until crisp and browned, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.

Add the Italian sausage to the bacon fat in the pot. Break it apart with a spoon and cook until browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer the cooked sausage to the plate with the bacon, leaving the drippings in the pot.

Add the chopped onion to the pot and cook in the sausage and bacon drippings for 4-5 minutes, until softened. Stir in the minced garlic and cook for 1 minute more, until fragrant.

Pour in the chicken broth and water. Add the sliced potatoes, dried oregano, and red pepper flakes (if using). Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.

Stir in the heavy cream, chopped kale, cooked sausage, and reserved bacon. Simmer for an additional 5-10 minutes, or until the kale is wilted and tender.

Taste the soup and season with salt and pepper as needed. Ladle the hot soup into bowls and serve immediately.