Zuppa Toscana

Step 1

Heat a large skillet over medium heat

Step 2

Cook the bacon until browned and crispy

Step 3

Remove from heat

Step 4

Using a slotted spoon, transfer the bacon pieces to a paper towel lined plate, set aside

Step 5

Reserve bacon dripping in pan

Step 6

While the bacon is cooking, heat olive oil in a dutch oven or heavy bottomed soup pot (with lid) set over medium-high heat

Step 7

Add the sausage, crumbling it as it cooks, about 10 minutes

Step 8

Using a colander, drain the sausage well, then add to the plate with the bacon.Return the pot to medium heat, and add 2 tablespoons reserved bacon fat

Step 9

Add the onion to pot and cook until translucent, about 5 minutes

Step 10

Add a little chicken stock to deglaze the pan if necessary

Step 11

Add the garlic and cook for 1 minute longer.Pour in chicken stock, scrapping the bottom of the pot

Step 12

Add in the chili powder, potatoes and zucchinis, turn the heat to high and bring to a boil, this while take about 10-15 minutes

Step 13

Reduce the heat to medium-low and boil for 5 minutes longer or until potatoes are tender

Step 14

Return the cooked sausage, 3/4 of the bacon, heavy cream, kale and 1/4 cup parmesan cheese

Step 15

Stir and cook 2-5 minutes until kale is wilted.Add the salt and pepper, adjust to taste

Step 16

Serve in bowls, topped with remaining bacon, remaining parmesan cheese and red pepper flakes