Superior Zuppa Toscana

 I've always been lukewarm toward Zuppa Toscana. Most recipes I've tried have good flavor, but thin, watery broth and sparse sausage and vegetables. This recipe is more rich and filling. I love the addition of the zucchini. And who wouldn't appreciate both bacon AND sausage?! Yum!

• 
  
• 10 slicesthick-cut bacon, diced
• 2 Tolive oil
• 1 lbground Italian sausage
• 1 mediumyellow onion, diced
• 4 garlic cloves, minced (about 1 T)
• 1 quart chicken stock
• 2 tchili powder, (optional)
• 2 largerusset potatoes, peeled and chopped
• 2 medium zucchini, quartered and sliced
• 1 c heavy cream
• 1 bunchkale, stemmed chopped
• ¼ cgrated Parmesan cheese, plus more for serving
• 1 tkosher salt, plus more to taste
• Black pepper, to taste
• 1 tred pepper flakes, for serving
• 
  

1. Place the diced bacon in a large skillet. Cook on medium heat, stirring occasionally, until the bacon gets crisp, about 8 minutes. Transfer the bacon to a paper towel-lined plate. Reserve the fat in the pan. 

2. Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, until browned, about 10 minutes. Transfer the sausage to the plate with the bacon. 

3. Add 2 tablespoons of the reserved bacon fat to the pot over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Stir in the chicken stock, scraping up any browned bits from the bottom of the pot. Add the chili powder, potatoes, and zucchini. Bring the mixture to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are tender, about 10 minutes. 

4. Add the sausage and about 3/4 of the bacon to the soup. Stir in the cream, kale, Parmesan and salt and cook, stirring, until the kale is wilted, 2 to 5 minutes. Taste and season with more salt and pepper. 

5. Top individual servings with the remaining bacon, Parmesan, and red pepper flakes.

Recipe by Modern Proper