This recipe for Baked Zuppa Toscana is a cheesy twist on an Olive Garden soup favorite. Inspired by both zuppa and french onion soup, this easy dinner is 100% comfort food.
Cook the hot Italian sausage and bacon, drain grease and set aside.
Add the onions, garlic, potatoes, chicken broth, red pepper flakes, and water into the large pot you cooked the meat in. Bring to a boil over medium heat, cover, and simmer for 30-45 minutes.
Add back the bacon and hot Italian sausage. Bring to a boil and add the kale. Cover and simmer for 30 minutes.
Add the cup of cream and heat through.
Ladle the soup into french onion bowls, top with the crusty bread, and top with cheese.