A delicious copycat recipe of the classic Zuppe Toscana soup, made with bacon, Italian sausage, and kale. This version is made better by a blend of flavors and can be frozen for later enjoyment, with additional heavy cream recommended for reheating.
1: Heat a large pot to medium. Sauté bacon until crispy, about 10 minutes. Set aside.
2: Add sausage and sauté until browned and cooked through, breaking up into small bits. Set aside.
3: Add diced onion and sauté until translucent, about 5 minutes. Add the garlic and sauté for one minute.
4: Add white wine (or lemon juice) and simmer until reduced by half. Add chicken broth, potatoes, chicken bouillon, and red pepper flakes (flakes are optional).
5: Simmer for 20 minutes. Add kale, cooked sausage, and heavy cream. Simmer for another 15-20 minutes, until the potatoes are tender.
6: Serve with grated Parmesan on top.
