Start by cooking the bacon in a large pot over medium heat until it's crispy and has rendered its fat.

Add the Italian sausage to the pot and cook until browned, breaking it apart with a spoon as it cooks. In the same pot, add the diced onion. Cook until the onion is soft and starting to caramelize, about 5 minutes.

Then add the minced garlic and cook for another 1-2 minutes until fragrant. Stir in the fresh thyme (or your herb of choice) for additional flavor.

Pour in the chicken stock and bring to a simmer.

Add the potatoes, kale and cook about 30 minutes or until the potatoes are fully soft and the kale has wilted.

Reduce the heat to low and stir in the heavy cream.

If a thicker soup is desired, mix a small amount of cornstarch with water to create a slurry and stir into the soup. Heat until the soup thickens to your liking, adjusting the seasoning with salt and pepper as needed.

Serve hot with a sprinkle of grated Parmesan cheese on top.

Texture and Flavor: The thickness of the soup can be adjusted to your preference using the cornstarch slurry. Remember, the texture can enhance the flavor of the soup.

Serving Suggestion: This soup pairs wonderfully with crusty bread or garlic bread for a complete meal.

Leftovers: Zuppa Toscana can be stored in the refrigerator for up to 3 days and reheats well, making it a great option for meal prep.