Zuppa Toscana

Instructions:

1. In a large pot, cook the Italian sausage until browned. Drain excess grease if needed.
2. Add the onion and garlic to the pot; sauté until softened and fragrant.
3. Pour in the chicken broth and add the diced potatoes. Simmer for 12 to 15 minutes, or until the potatoes are tender.
4. Stir in the heavy cream and chopped kale. Simmer for another 3 to 5 minutes until the kale softens.
5. Season with salt, pepper, and crushed red pepper flakes if using.
6. Ladle into bowls and top with crispy crumbled bacon.

Variations

• Substitute kale with spinach for a milder green.
• Use turkey or chicken sausage for a lighter option.
• Add sautéed mushrooms for extra depth.
• Mix in cannellini beans for a heartier, protein-packed version.
• Swap heavy cream for half-and-half to lighten the broth.

Tips

• Slice potatoes evenly so they cook at the same rate.
• Add the cream after the potatoes are tender to keep the broth silky.
• If the soup thickens too much, add a splash of broth to loosen it.
• Crumble bacon just before serving to keep it crisp.
• Stir in shredded Parmesan for a rich, restaurant-style finish.