Zuppa Toscana (Olive Garden Copycat)

• •
  10 Bacon(280g)
• •
  2 tbsp Olive oil

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

• •
  1 lbs Italian Pork Sausage
• •
  1 Yellow Onion(110g)
• •
  4 Garlic(12g)
• •
  1 Low Sodium Chicken Broth(946g)
• •
  2 tsp Chili powder
• •
  2 Potato, Russet, Baked, Flesh Only(312g)
• •
  1 lbs Zucchini
• •
  1 cup Cream, Heavy Whipping
• •
  4 cup Kale
• •
  0.3 cup Parmesan Cheese

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

• •
  1 tsp 1 Teaspoon Kosher Salt, Plus More To Taste
• •
  Freshly Cracked Black Pepper, To Taste
• •
  1 tsp Red pepper flakes

Instructions

1. 1Cook the bacon in a large skillet over medium heat, stirring occasionally, until crispy and fat is rendered, about 8 minutes. Transfer to a paper towel-lined plate with a slotted spoon, reserving the fat in the pan.
2. 2Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until glistening. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 10 minutes. Transfer to the plate with the bacon using a slotted spoon.
3. 3Add 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.
4. 4Stir in the chicken broth, scraping up browned bits from the bottom of the pot. Add the chili powder, potatoes, and zucchini. Bring to a boil over high heat, then reduce to medium-low and simmer until the potatoes are tender, about 10 minutes, until a fork pierces them easily.
5. 5Stir in the sausage and about three-quarters of the bacon. Pour in the heavy cream and add the kale and Parmesan. Cook, stirring, until the kale is wilted, 2–5 minutes. Taste and adjust seasoning with salt and pepper.
6. 6Divide the soup evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
7. 7To serve, reheat a portion in a pot or microwave until steaming, about 3–5 minutes on stovetop over medium heat or 2–3 minutes in the microwave. Top with remaining bacon, additional Parmesan, and red pepper flakes.