A hearty Zuppa Toscana soup made with ground Italian sausage, diced onions, garlic, gold potatoes, and kale, finished with heavy cream and crispy bacon topping.
1: Cut bacon into small pieces and cook in a skillet without oil until crispy.
2: In the same pot, cook Italian sausage until cooked through, then remove from heat.
3: Cook diced onions in the same pot for 5 minutes, then add garlic and cook for another minute.
4: Add potatoes, chicken stock, and cooked sausage back into the pot. Bring to a boil, reduce heat, and simmer for 10-15 minutes or until potatoes are fork tender. Then add heavy whipping cream and kale, cooking for about 5 minutes.
5: Season with salt and black pepper to taste. Serve topped with bacon bits.
