Zuppa Toscana Soup (30 Min!)

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• 1 tbsp Olive oil
  Ingredient note

  Source: 1 tbsp Olive oil
• 1 lb Ground Italian sausage
  Ingredient note

  Source: 1 lb Ground Italian sausage
• 1 each large Onion (diced)
  Ingredient note

  Source: 1 large Onion (diced)
• 6 cloves Garlic (minced)
  Ingredient note

  Source: 6 cloves Garlic (minced)
• 5 each medium Potatoes (peeled and diced; ~4 cups)
  Ingredient note

  Source: 5 medium Potatoes (peeled and diced; ~4 cups)
• 5 each strips Cooked bacon (crumbled or chopped; plus more for topping if desired)
  Ingredient note

  Source: 5 strips Cooked bacon (crumbled or chopped; plus more for topping if desired)
• 5 cups Chicken broth (reduced sodium)
  Ingredient note

  Source: 5 cups Chicken broth (reduced sodium)
• 1 cup Heavy cream
  Ingredient note

  Source: 1 cup Heavy cream
• 4 cups Kale (~1/2 a bunch, de-stemmed and chopped)
  Ingredient note

  Source: 4 cups Kale (~1/2 a bunch, de-stemmed and chopped)
• 1/2 tsp Sea salt (to taste)
  Ingredient note

  Source: 1/2 tsp Sea salt (to taste)
• 1/4 tsp Black pepper (to taste)
  Ingredient note

  Source: 1/4 tsp Black pepper (to taste)

1. Heat oil in a large Dutch oven over medium-high heat. Add the sausage and onions. Saute for 8-10 minutes, breaking the sausage apart with a spatula, until the sausage is browned. Drain if needed and return to the pot.
2. Stir in garlic. Saute for about 1 minute, until fragrant.
3. Add potatoes, cooked bacon, and chicken broth.
4. Bring the zuppa toscana to a boil, then reduce to a simmer and cook for 10-15 minutes, until the potatoes are tender.
5. Add cream and kale. Stir for about 1 minute, until the kale is wilted.
6. Remove from heat. Season with salt and pepper to taste. If desired, top with more bacon crumbles when serving.