Zuppa Toscana Soup

Step 1: Sausage and Bacon Base ... Add the bacon to a large stock pot on medium - medium low heat and render, or cook it slowly. If you render the bacon slowly, you will not need to add any additional oil. Once the bacon is crispy and brown (about 7 minutes), remove from the pot to a plate lined with a paper towel. Then add the sausage to that same pan along with the drippings from the bacon and bring to medium heat. Crumble the sausage as you add it, breaking it up as it cooks. Once the sausage is golden brown, remove to the plate with the bacon (7-10 minutes).

Step 2: Soup ... You shouldn't end up with a lot of drippings (oil) in the pan from the bacon and sausage(about 1 tablespoon), if you have more than that, discard any extra and only keep 1 tablespoon to cook the vegetables in.

Step 3: Then, add the onion, carrot, garlic, and red pepper flakes; sauté (again on medium heat) until tender, about 5 minutes. Next, add the wine to the pot and stir, scraping the bottom of the pot to loosen any browned bits.

Step 4: Add the potatoes and kale to the pot, stir to combine, and cook, another minute or two. Then, add 5 1/2 cups of the chicken broth and a pinch of both salt and pepper. Bring to a boil, reduce to a simmer, cook 10 minutes, add the cream, and cook 10 more minutes until the potatoes are tender. If you like the broth a bit thinner, a remaining 1/2 of broth.

Step 5: Finish ... Add the sausage and bacon back in, and re-season with salt and pepper if necessary; cook another minute until everything is heated through.

Step 6: Serve and ENJOY! Crusty bread is the perfect match for this delicious soup.