Zuppa Toscana

​​In a large pot over medium heat, cook Bacon (4 slices) for about 5-7 minutes. Stir occasionally. Use a slotted spoon to remove the bacon from the pot and transfer it to a paper towel-lined plate and set aside.

Reserve about a Tbsp of oil in the pot, then add the Spicy Italian Sausage Links (1 lb) . Use a wooden spoon to break them up to your desired size. Cook for about 5 minutes over medium-high heat until no longer pink.

Add Yellow Onion (1/2) and Garlic (3 cloves) . Cook until fragrant about 2 minutes.

Add Russet Potatoes (1 lb) , Celery (1 rib) , Zucchini (1) , and Cannellini White Kidney Beans (1 can) . Cook for about 5 more minutes.

Turn the heat to medium. Add Low-Sodium Chicken Broth (4 cups) and cover with a lid. Cook for 10 more minutes or until the vegetables are soft.

Add Heavy Cream (3/4 cup) , White Wine Vinegar (1 tsp) , Curly Kale (1 1/3 cups) , Crushed Red Pepper Flakes (1 tsp) , Italian Seasoning (1 tsp) , Salt (to taste) , and Ground Black Pepper (to taste) . Stir to combine and cook over medium-low heat for 5 additional minutes.

Transfer to a serving plate. Top with bacon chips and serve with Bread (4 slices) , if desired.