Heat a large saucepan over medium heat, then add the bacon (if your bacon is quite lean, add a couple of teaspoons of oil too). Saute until golden and crispy, then set aside.
Add the sausage to the same pan and cook, breaking it up with a spatula until cooked through and starting to get golden bits. Set this aside, separate to the bacon.
Add the celery, onion and garlic and continue cooking on med/ low until softened a little (2-3 minutes).
Add the flour and give it a good stir to combine well.
Pour in the stock slowly, stirring constantly so you don't get lumps of flour. Add the water, then drop in the thyme, potatoes and red pepper flakes.
Turn the heat up to high, bring to the boil and boil for 6 minutes or until the potatoes are fork tender.
Add the sausage and kale, then boil for another minute or so, just until the kale has wilted.
Drop the heat down to low-med and pour in the cream. Stir to combine and heat until it starts bubbling.
Simmer for about 1 minute, then add salt and pepper to taste.
Remove the thyme stalks, then pour the soup into bowls and scatter the cooked bacon over the top.
If you want a thinner consistency, add a touch more water.
Any leftover soup can be stored in the fridge for 2-3 days in an airtight container. The cream will separate from the broth but just give it a shake up and it will all mix together perfectly.
Reheat in the microwave or in a saucepan over low heat until simmering.
If you want to freeze this soup, stop before adding the cream. When you want to eat the soup, thaw in the fridge overnight then return it to the saucepan. Heat it until you start to see bubbles, then pick up where you left off by adding the cream.
One-Pot Zuppa Toscana
Amount Per Serving (1 cup)
Calories 407Calories from Fat 297
% Daily Value*
Saturated Fat 15g94%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Vitamin A 537IU11%
Vitamin C 23mg28%
* Percent Daily Values are based on a 2000 calorie diet.