Zuppa Toscana

Step 1

Cook the bacon in a large saucepan before setting it aside on paper towels to drain while reserving the bacon grease in the pan.

Step 2

Cook the sausage in the same pan, breaking it apart into bite sized pieces as it cooks, before setting aside.

Step 3

Add the onions, carrot and celery and cook over medium-high heat until tender, about 7-10 minutes.

Step 4

Add the ground fennel seeds, red pepper flakes and garlic and cook until fragrant, about a minute.

Step 5

Add the broth and deglaze the the pan by scraping up the brown bits from the bottom of the pan with a wooden spoon as the broth sizzles.

Step 6

Add the sausage and potatoes, bring to a boil, reduce the heat to get a simmer and cook until the potatoes are tender, about 10-15 minutes.

Step 7

Add the kale, zucchini, parmesan and cream and cook until the zucchini and kale are tender and the cheese has melted into the soup, about 5 minutes.

Step 8

Mix in the lemon juice and parsley and enjoy topped with the crumbled bacon!

Step 9

Cook the bacon in a large saucepan before setting it aside on paper towels to drain while reserving the bacon grease in the pan.

Step 10

Cook the sausage in the same pan, breaking it apart into bite sized pieces as it cooks, before setting aside.

Step 11

Add the onions, carrot and celery and cook over medium-high heat until tender, about 7-10 minutes.

Step 12

Add the ground fennel seeds, red pepper flakes and garlic and cook until fragrant, about a minute.

Step 13

Add the broth and deglaze the the pan by scraping up the brown bits from the bottom of the pan with a wooden spoon as the broth sizzles.

Step 14

Add the sausage and potatoes, bring to a boil, reduce the heat to get a simmer and cook until the potatoes are tender, about 10-15 minutes.

Step 15

Add the kale, zucchini, parmesan and cream and cook until the zucchini and kale are tender and the cheese has melted into the soup, about 5 minutes.

Step 16

Mix in the lemon juice and parsley and enjoy topped with the crumbled bacon!