Tonight for dinner, we made Zuppa Toscana, a soup featuring spicy Italian sausage, bacon, yellow potatoes, and kale. This soup is hot, spicy, and savory, and is perfect for cool winter nights.

To begin, assemble your ingredients. Measure out the broth, chop your veggies, cut up your meat, gather your seasonings. If you want to be super organized about it, arrange them in order of use, so you can just grab ingredients in sequence as you cook.

Chuck the bacon and sausage into a stockpot. You can cut the sausage up before you put it in the pot, or you can put them in whole, whichever floats your boat. If you put them in whole, like I did, you can chop them up with a wooden spoon as they cook.

Once the meat is cooked, scrape it out of the pan and set it aside. Add the butter and onions, and sizzle until the onions are clear.

Once the onions are transparent, add the garlic, then the broth, potatoes, seasonings, cream, and kale, and bring it to a boil. Back the heat off and let it simmer for fifteen or twenty minutes before you eat it.

Once the soup is ready, dig in! You can eat it with a spoon directly out of the pot or, if you’re feeling like being civilized, you can portion it out into bowls and eat it at the table like a fancy boy. You can serve it as a main course, as a side, accompanying a salad, or with whatever you want – it’s your kitchen, do what you want. Whatever you do, I hope you enjoy this dish!