Zuppa Toscana Soup

This is such a really delicious soup.  It has pretty simple prep but is big on flavor!

Zuppa Toscana Soup

6 slices bacon, diced

1 lb ground Italian Sausage

4 to 5 large russet potatoes, unpeeled and cut into 1/2-inch cubes

3 tsp minced garlic

1 large onion, diced

1/8 tsp crushed red pepper (or to taste)

Salt and Pepper to taste

6 cups chicken broth

2 cups water

1 cup heavy cream

1/2 bunch kale, roughly chopped

Parmesan (for garnish)

Directions

Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. 

Transfer to a plate with a slotted spoon; set aside.

Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes.

Transfer to the plate.

Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes.

Season with the crushed red pepper flakes and salt and pepper.

Add the chicken broth and water, increase the heat to high and bring to a boil.

Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.

Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes.

Serve with parmesan