Zuppa Toscana

Recipe View 5 mins Preheat the oven to 300 degrees F (150 degrees C). (5 minutes)

Recipe View 30 mins Arrange sausage links onto a baking sheet; bake in the preheated oven for 25 minutes, or until cooked through. Once cooled slightly, cut in half lengthwise, then slice at an angle into ½-inch pieces. (30 minutes)

Recipe View 10 mins In a large Dutch oven or saucepan, place the chopped onion and bacon. Cook over medium heat, stirring occasionally, until the bacon is crispy and the onions are softened and translucent. Remove the bacon with a slotted spoon and set aside to cool slightly, then crumble. Leave the rendered bacon fat in the pot. (10 minutes)

Recipe View 1 mins Add the minced garlic to the pot with the bacon fat and cook for 1 minute, until fragrant. Be careful not to burn the garlic. (1 minute)

Recipe View 20 mins Pour in the water and add the chicken bouillon powder. Stir to dissolve the bouillon. Add the sliced potatoes and bring to a simmer. Cook for 15 minutes, or until the potatoes are tender. (20 minutes)

Recipe View 5 mins Stir in the crumbled bacon, sliced sausage, and shredded kale. Simmer for 4 minutes, or until the kale is tender and the sausage is heated through. (5 minutes)

Recipe View 2 mins Reduce heat to low and gently stir in the heavy whipping cream. Heat through but do not boil. (2 minutes)

Recipe View Serve immediately. Garnish with additional crumbled bacon or a drizzle of cream, if desired.