BEST Zuppa Toscana Soup

Heat a large pot or Dutch oven over medium-high heat and cook the bacon until browned, about for 4-5 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towel

Add the sausage, breaking down into pieces, while browning for about 5 minutes. Transfer to a paper towel-lined plate and set aside. Remove most of the fat at the bottom of the pan leaving about 2 tablespoons

In the same pot, saute onions over medium heat until translucent. Add garlic and saute for another minute until fragrant. Add the bacon and sausage back to the pot

Then combine the potatoes, chicken broth, salt, and pepper and bring to a boil over high heat. Boil until potatoes are almost fork-tender

Stir in kale, and heavy cream, letting boil for about 2 minutes. Taste and add more salt and pepper if needed. Serve garnished with grated Parmesan cheese and some extra-cooked bacon

Heat a large nontick skillet over medium-high heat and follow steps 1 and 3 outlined in stovetop method. Transfer everything to the Crock Pot along with all the other ingredients, except for the potatoes, heavy cream, and kale

Cook on LOW for 5-6 hours or on HIGH for 3-4 hours

Add the potatoes during the last 45 minutes. Cook until fork tender but not overcooked

Flip heat to low, if not it’s not already. Slowly stir in the heavy cream, followed by the kale. Let it heat through for 5 minutes, then serve!

Press the saute button and let the IP heat for about 2 minutes. Follow steps 1 and 3 from the stovetop method. Cancel the saute function!

Add chicken broth, potatoes, salt, and pepper . Lock the lid and turn the valve to ‘Sealing’. Press the ‘Manual’ or ‘Pressure Cook’ button and adjust for 10 minutes, pressure set to ‘High’. When the cook time is over, turn off the Instant Pot by pressing the ‘Turn Off’ button. Carefully quick release and open the lid. Add heavy cream, the chopped kale and extra cooked bacon to the pot. Stir everything, and serve warm