Pescatarian Classic Zuppa Toscana

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  1 lb bulk italian pork sausage, hot or mild
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  Use plant-based italian sausage instead.

  Beyond Sausage Hot Italian Style Plant Based LinksField Roast Grain Meat Vegetarian Italian Sausage - 12.95 OzTofurky Sausage Italian Original - 14 OzBeyond Meat Beyond Sausage Plant Based Sweet Italian Dinner Sausage Links - 14 OzLightlife Smart Sausages Italian Meatless - 12 Oz

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  Chef's tip

  Choose link-style plant Italian sausage. If it's raw, cook it in the recipe just as the original sausage is cooked. If it's precooked, brown it briefly and add it near the end so it doesn't overcook. It's leaner than pork, so add a little oil if needed.
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  4 slices bacon, cut into ½-inch pieces
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  Chef's tip

  Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
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  1 medium yellow onion, diced
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  4 cloves garlic, minced
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  ½ tsp red pepper flakes
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  6 cups low-sodium chicken broth
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  Chef's tip

  Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
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  1 ½ lb russet potatoes (about 3 medium), sliced into ¼-inch rounds
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  4 cups curly kale, stems removed, leaves roughly torn
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  1 cup heavy cream
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  salt and pepper, to taste
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  Salt:

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  Pepper:

For serving

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  grated parmesan cheese, for serving (optional)
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