Bread Soup (Italian Minestra di Pane)

This soup also goes by the name Zuppa Toscana, which is a broad based term, literally meaning "Tuscan soup" but in Italy it is called "Minestra di Pane" meaning "Bread Soup". This one-pot, homemade Zuppa Toscana recipe is hearty and loaded with Italian sausage, kale, bacon and potatoes.

6 oz bacon, chopped
1 lb hot Italian Sausage
10 large cloves, peeled and minced or pressed
1 medium onion, finely diced
4 cups chicken broth (32 oz)
6 cups water (48 oz)
5 medium russet potatoes, peeled and chopped into ¼" thick pieces
1 bundle kale, leaves stripped and chopped (6 cups)
1 cup heavy cream
sea salt
black pepper, freshly ground

To Serve:
Parmesan cheese, freshly grated

In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 minutes). Remove bacon to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp. oil in the pot.

Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 minutes). Remove to paper towel lined plate.

Finely dice onion and add to the pot. Sauté 5 min or until soft and golden then add minced garlic and sauté 1 minute.

Add 4 cups broth and 6 cups water, and bring to boil. Add sliced potatoes and cook 13-14 minutes or until easily pierced with a fork.

When potatoes nearly done, add chopped kale and cooked sausage and bring everything to a light boil.

Stir in 1 cup cream and bring to boil. Season to taste with salt and black pepper then remove from heat. Garnish with bacon and grated Parmesan.