This Zuppa Toscana Soup is a hearty soup with bacon, sausage, potatoes, kale all simmered in a creamy, flavorful broth!
Heat a large dutch oven or pot over medium high heat. Add in diced bacon and cook for 4-5 minutes. Using a slotted spoon transfer the bacon to a paper towel lined plate and set aside.
Remove the bacon grease from the pot and set aside. Add the sausage to the same pot breaking up the sausage as it is cooking. Once fully cooked remove it from the pot and set aside with the bacon.
Add 2 tablespoons of the reserved bacon grease back to the pot. Add in the onions and sauté for 3-4 minutes. Stir in the garlic and cook for an additional 1-2 minutes. Stir in the flour and cook for 1-2 minutes.
Pour in chicken stock, Worcestershire sauce, hot sauce, Italian seasoning, bay leaves, potatoes, and heavy cream. Return bacon and sausage to the pot, and simmer for 10 minutes.
Add in the kale and stir until wilted. Season with salt and pepper to taste.
Serve immediately with parmesan cheese and fresh parsley for garnish!