Zuppa Toscana (Olive Garden Copycat)

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  Bacon
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Italian Pork Sausage(454g)
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  Yellow Onion
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  Garlic(15g)
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  Low Sodium Chicken Broth
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  Chili powder(10g)
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  Potato, Russet, Baked, Flesh Only
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  Zucchini(454g)
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  Cream, Heavy Whipping(240g)
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  Kale(960g)
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  Parmesan Cheese(60g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 Teaspoon Kosher Salt, Plus More To Taste
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  Freshly Cracked Black Pepper, To Taste
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  Red pepper flakes(5g)

Instructions

1. 1Place the bacon in a large skillet. Set the skillet over medium heat and cook, stirring occasionally, until the bacon crisps and the fat is rendered, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving the fat in the pan.
2. 2Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is glistening, add the sausage and cook, breaking it up with a wooden spoon, until browned, about 10 minutes. Using a slotted spoon, transfer the sausage to the plate with the bacon.
3. 3Add 2 tablespoons of the reserved bacon fat to the Dutch oven 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. 4Add the sausage and about three-quarters of the bacon to the soup. Stir in the heavy 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. 5Ladle the soup into bowls and top with the remaining bacon, more Parmesan, and red pepper flakes.