Zuppa Toscana

1. Melt butter in a large soup pot over medium heat and add Italian sausage. Cook, breaking it apart, until browned for 6-8 minutes. Remove excess grease if needed.

2. Stir in diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for 1 more minute until fragrant. Add chopped bacon.

3. Pour in chicken broth and water. Add potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes until potatoes are fork tender.

4. Stir in heavy cream, then add chopped kale. Simmer for another 5-7 minutes until kale is wilted and soup is creamy.

5. Taste and adjust seasoning. Ladle into bowls and top with crispy bacon and grated parmesan, if desired. Enjoy!