Restaurant-Style Zuppa Toscana

Recipe View 5 mins Preheat the oven to 300 degrees F (150 degrees C). (5 minutes)

Recipe View 30 mins Place sausage links onto a baking sheet and bake for 25 minutes, or until cooked through. Once cooled slightly, slice links in half lengthwise, then cut at an angle into 1/2-inch thick pieces. (30 minutes)

Recipe View 10 mins In a large, heavy-bottomed saucepan or Dutch oven, cook bacon and onion over medium heat until the onion is softened and translucent, and the bacon is crisp. (10 minutes)

Recipe View 2 mins Remove bacon from the pan with a slotted spoon, reserving the rendered fat in the pan. Crumble the bacon and set aside. (2 minutes)

Recipe View 1 mins Add minced garlic to the pan with the onion and cook for about 1 minute, until fragrant, being careful not to burn it. (1 minute)

Recipe View 20 mins Pour in water and add chicken soup base, stirring to dissolve. Add sliced potatoes and bring to a simmer. Cook for 15 minutes, or until potatoes are tender. (20 minutes)

Recipe View 7 mins Stir in crumbled bacon, sliced sausage, and shredded kale. Simmer for 5 minutes, or until the kale is wilted and tender. (7 minutes)

Recipe View 3 mins Reduce heat to low and gently stir in heavy whipping cream. Heat through, being careful not to boil. (3 minutes)

Recipe View Serve immediately. Garnish with additional crumbled bacon or a sprinkle of red pepper flakes, if desired.