Zuppa Toscana Recipe | Part 1 of My Sunday Soup Series ✨ Ingredients • 1 lb bacon, thinly sliced • 1 lb Italian sausage • 1 medium onion, chopped • 4 garlic cloves, minced • 4 medium potatoes, sliced (skin on or off) • 12 cups water • 1 tbsp chicken Better Than Bouillon • 1 tsp salt, more to taste • ¼ tsp black pepper • ¼ tsp red pepper flakes (optional) • 1 cup heavy cream • 3–4 cups chopped kale • Parmesan cheese, for serving Directions 1. Cook 1 lb bacon until crispy. Remove to paper towel–lined bowl. Remove most of the bacon fat, leaving 1 tbsp in the pot. 2. Sauté onion for 3 minutes, then add garlic and cook 1 minute. 3. Add Italian sausage, cook until browned, then remove everything to a bowl. 4. Pat the bottom of the pot with paper towels to remove extra oil, then add 12 cups water, chicken base, sliced potatoes, salt, pepper, and red pepper flakes. Boil 5 minutes. 5. Return sausage + a little over half the bacon to the pot. Simmer until potatoes are tender...