In a large Dutch oven over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Stir occasionally to ensure even cooking.

Once done, use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pot for extra flavor.

In the same pot, add the ground mild Italian sausage and cook until browned and cooked through, approximately 6-8 minutes.

Use a wooden spoon to break it apart as it cooks, ensuring it’s evenly browned.

Once finished, remove the sausage from the pot, leaving the grease behind, and set it aside with the bacon.

Add chopped onion to the pot with the remaining fat and sauté over medium heat for about 3-4 minutes, until translucent.

If there isn’t enough fat, drizzle in a little olive oil. Stir well, and then mix in the julienned carrots.

Add the minced garlic and recognize its fragrant aroma. It should take about 30 seconds to 1 minute to release its flavors.

Pour in the water and chicken broth, stirring well. Bring the mixture to a gentle boil over medium-high heat.

Once boiling, add the diced potatoes to the pot and lower the heat to medium.

Let them cook for about 12-14 minutes, or until tender when pierced with a fork.

Stir occasionally to ensure even cooking while enjoying the comforting scents of your Zuppa Toscana Soup.

Stir in the chopped kale and any desired seasonings like salt and black pepper.

Add back the cooked bacon and sausage to the pot. Stir everything together and allow it to simmer for another 5 minutes.

Pour in the heavy whipping cream, stirring gently until combined. Allow the soup to heat through for an additional couple of minutes.

Taste and adjust any seasoning as needed. Your Zuppa Toscana Soup is now ready to serve!

Ladle the soup into bowls, and consider garnishing with freshly grated Parmesan cheese and a sprinkle of red pepper flakes.