Zuppa Toscana: Creamy and Hearty

Place diced bacon in a cold Dutch oven over medium heat. Cook until crispy and fat has rendered. Remove bacon with a slotted spoon and set aside.

In the same pot with bacon fat, add the spicy Italian sausage. Break apart with a wooden spoon and cook until deeply browned. Drain all but 2 tablespoons of the rendered fat.

Add the diced yellow onion to the pot and sauté for 5 minutes until translucent. Stir in the minced garlic and red pepper flakes, cooking for 60 seconds until fragrant.

Pour in the chicken bone broth and scrape the bottom of the pot to release the fond. Add the sliced potatoes and bring to a boil.

Reduce heat and simmer for 15–20 minutes until the potatoes are fork-tender.

Stir in the torn kale and heavy whipping cream. Simmer for an additional 2-3 minutes until kale is wilted. Season with salt and pepper.

Serve hot, garnished with the reserved crispy bacon and freshly grated Parmesan cheese.