Zuppa Toscana

Ingredients

• 6 ounces bacon – cut into 0.5-inch pieces
• 1 pounds Italian sausage, hot – casings removed
• 1 cups yellow onion – finely chopped
• 4 cloves garlic – minced
• 0.5 tsp red pepper flakes
• 6 cups chicken broth
• 1.5 pounds russet potatoes – thinly sliced into 0.25-inch half-moons
• 1 cups heavy cream
• 8 ounces kale – stems stripped, torn into bite-size pieces
• 1.25 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• Parmesan cheese – finely grated (for serving)

Instructions

1. Prep the vegetables: scrub the russet potatoes and slice into 0.25-inch half-moons; strip and tear the kale into bite-size pieces; finely chop the yellow onion; and mince the garlic.
2. In a large heavy pot over medium heat, cook the bacon until crisp and the fat renders, 8–10 minutes. Transfer bacon to a paper towel–lined plate; leave about 2 tablespoons fat in the pot and pour off the rest.
3. Add the Italian sausage to the pot and cook, breaking it into small pieces, until lightly browned and no longer pink, 6–8 minutes.
4. Add the onion and cook, stirring, until translucent, about 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, 30–45 seconds.
5. Pour in the chicken broth and add the sliced potatoes. Scrape up any browned bits from the bottom, bring to a boil, then reduce to a gentle simmer. Cook until the potatoes are tender and can be pierced easily with a knife, 10–15 minutes.
6. Stir in the heavy cream and kale. Simmer gently (do not boil hard) until the kale is tender and bright green, 3–5 minutes.
7. Crumble the reserved bacon. Stir half into the soup. Season with the kosher salt and black pepper, adjusting to taste.
8. Ladle into bowls hot, top with remaining bacon, and serve with Parmesan cheese, finely grated, for serving.