In a large pot, over medium heat, add the chopped bacon. Cook until the bacon is crispy. Remove the bacon with a slotted spoon and set aside. In the same pot, add the Italian sausage. Use a wooden spoon to break it apart, cooking until browned—all those bits of deliciousness will meld into the pot.

Once the sausage is fully cooked, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3 to 5 minutes. This step creates a fragrant base that sets the stage for the soup.

Next, pour in the chicken broth. Bring the mixture to a gentle boil. Add the diced Yukon Gold potatoes to the pot. Reduce the heat and allow the soup to simmer until the potatoes are fork-tender, around 10-15 minutes.

After the potatoes have softened, stir in the chopped kale. Allow it to wilt slightly, which should take about 5 minutes. The vibrant green color will brighten the soup.

Now comes the creamy part! Pour in the heavy cream and stir until combined. Add the grated Parmesan cheese and let it melt into the soup. Taste and adjust the seasoning with salt and pepper as necessary. Return the crispy bacon to the pot, and give it a final stir.

Ladle the warm soup into bowls and sprinkle with additional Parmesan, if desired. Serve alongside that crusty bread we talked about. Enjoy the warmth and richness that Zuppa Toscana brings to the table.