Zuppa Toscana Soup Recipe

In a Dutch oven, cook chopped bacon until crispy. Remove the bacon from the pot, leaving behind some bacon fat.

To the same pot, add ground italian sausage and cook over medium heat. Once browned and cooked through, remove the sausage from the pot.

To the same pot, add finely chopped onion. If you don’t have enough bacon grease, add olive oil. Cook the onion until tender, then add the carrots. Cook until softened.

Add minced garlic to the pot and cook until fragrant.

Poor in water and chicken broth, and bring it up to a light boil.

Add the diced potatoes to the pot and cook for 12-14 minutes or until the potatoes are softened.

Add the kale into the pot, along with the seasoning.

To the pot, add kale, along with bacon, sausage, and heavy whipping cream. Stir and cook for an additional 5 minutes.

Serve, and enjoy!