Better than Zuppa Toscana Recipe

Place the bacon in a large skillet and cook over medium-high heat turning occasionally until evenly browned about 10 minutes. Drain the bacon slices on paper towels.

Heat a large skillet over medium-high heat. Cook and stir pork sausage onion and garlic in the hot skillet until browned and crumbly 5 to 7 minutes; drain and discard grease.

Crumble bacon into a large soup pot; add sausage mixture chicken broth potatoes and red pepper flakes. Bring the mixture to a boil reduce heat to medium-low and cook at a simmer until the potatoes are soft 15 to 20 minutes.

Stir kale sour cream and Parmesan cheese into the soup; cook until the kale wilts about 5 minutes. Garnish with extra Parmesan cheese if desired.