Zuppa Toscana

Steps

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1. 1
   Heat the bacon and Italian sausage in a large soup pot over medium-low heat. Cook slowly to render the fat without burning the meat; once the fat is released and the meat begins to brown, proceed.
   ▶ ≈1:12
2. 2
   Add the diced onion to the rendered fat and caramelize over medium heat. Be patient as the onion releases moisture; cook for 15–20 minutes until soft and golden brown.
   ▶ ≈2:19
3. 3
   Stir in the garlic and fresh thyme and cook for about 1 minute until fragrant, to bloom their flavors.
   ▶ ≈3:40
4. 4
   Pour in the chicken broth, approximately 80 oz or 4–5 cups. Bring the soup to a boil.
   ▶ ≈4:31
5. 5
   Add the sliced potatoes and chopped kale. Reduce the heat to medium-low, cover, and simmer for 25–30 minutes until the potatoes are tender.
   ▶ ≈4:58
6. 6
   Taste the soup and adjust the seasoning with salt and black pepper. The potatoes will release starch during cooking, naturally thickening the soup.
   ▶ ≈8:01
7. 7
   Stir in the heavy cream (approximately 1 cup) to add richness and further thicken the soup. Bring back to a gentle boil.
   ▶ ≈8:46
8. 8
   If the soup is still too thin, mix cornstarch with a little cold water to make a slurry. Add a small amount to the simmering soup, stirring constantly, until it reaches the desired consistency. Let it boil for a minute to fully thicken.
   ▶ ≈11:04
9. 9
   Taste again and adjust the salt as needed for perfect seasoning. The soup should have a balanced, savory flavor with depth.
   ▶ ≈13:22
10. 10
    Ladle the soup into bowls and generously garnish with freshly grated Parmesan cheese. Optionally top with toasted bread or garlic bread made by spreading softened butter mixed with garlic and parsley on toasted bread, then broiling until golden.
    ▶ ≈14:04