Cooking Instructions:

1. In a large Dutch oven or soup pot, cook the Italian sausage over medium-high heat until browned, breaking it up into chunks with a spoon. Remove the cooked sausage from the pot and set aside.

2. In the same pot, add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.

3. Add diced onion to the pot and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

4. Pour in the chicken broth and bring to a simmer. Add diced potatoes, red pepper flakes, salt, and pepper. Let the soup cook until the potatoes are tender, about 15-20 minutes.

5. Stir in the cooked Italian sausage, chopped kale, and heavy cream. Simmer for an additional 5-10 minutes until the kale is wilted and the soup is heated through.

6. Taste and adjust the seasoning as needed. Serve the Zuppa Toscana hot, garnished with crispy bacon and grated Parmesan cheese.

Tip: For a lighter version, you can use turkey or chicken sausage and substitute half-and-half for heavy cream. Feel free to add other vegetables like carrots or celery for extra flavor and nutrition.

This Zuppa Toscana recipe is a celebration of rustic Italian flavors and simple ingredients that come together to create a deeply satisfying soup. Whether enjoyed on a chilly evening or shared with loved ones, this hearty dish is sure to warm both your body and soul. Mangia!