Zuppa Toscana

Fresh Parmesan cheese for serving.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Fry the sausage in a heavy based pot or Dutch oven over medium - high heat while breaking up the meat. When browned and cooked through ( about 10 minutes). Drain most of the oil, leaving about 1 tsp of drippings in the pot. Transfer sausage to a plate and set aside.

Step 2

Cook the bacon in the same pot over medium heat until crispy ( about 10 minutes). Drain, leaving about 2 tsp of drippings in the pot. Transfer bacon to the sausage.

Step 3

Sauté onion in the pot until soft and translucent. Add garlic and cook for one minute until fragrant. Add wine and let reduce to half (about 2 minutes) .

Step 4

Increase heat to high, add chicken broth and bring to a boil. Season broth with crushed bouillon, salt, pepper, fennel, and chili flakes.

Step 5

Add potatoes and boil until fork tender ( about 10 minutes). Reduce heat and stir in heavy cream, cooked meat and kale. Let simmer for 2 minutes, until kale leaves have softened.