A hearty and flavorful soup inspired by the classic Zuppa Toscana, perfect for cozy evenings.
Heat a large pot over medium heat and add half of the olive oil.
Ensure the pot is hot before adding the oil to prevent sticking.
Add the sausage and cook until browned, breaking it into small pieces.
Use a wooden spoon to break the sausage into even pieces for uniform cooking.
Remove the sausage and set aside. In the same pot, add the remaining olive oil.
Leaving some sausage drippings in the pot adds flavor to the next steps.
Sauté the onions, garlic, and bacon until the onions are translucent.
Stir frequently to prevent the garlic from burning.
Add the potatoes, chicken broth, and red pepper flakes. Bring to a boil, then reduce to a simmer.
Simmer until the potatoes are tender enough to be pierced with a fork.
Stir in the kale and cooked sausage. Cook for an additional 5 minutes.
Add the kale at the end to retain its vibrant color and texture.
Turn off the heat and stir in the heavy cream.
Ensure the heat is off to prevent the cream from curdling.
Serve the soup hot, garnished with parsley and chives.
Serve with crusty bread for a complete meal.
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