Healthy Zuppa Toscana Soup

Heat a large stock pot over medium heat, add the sausage, and cook, breaking it apart as it browns. 2. Remove the cooked sausage with a slotted spoon and set aside, keeping about 2 tablespoons of fat in the pot. 3. Add the diced onions and cook until translucent, 5-6 minutes. 4. Add the minced garlic and cook 1-2 minutes until fragrant. 5. Add the chopped potatoes and season with the salt, pepper, ground fennel, and red pepper flakes. 6. Add the broth, bring to a boil, then lower the heat to medium and simmer until the potatoes are fork tender, about 10 minutes. 7. Meanwhile, cook the bacon until crisp and chop it. 8. Return the sausage to the pot with the heavy cream and cook about 5 more minutes. 9. Stir in the chopped kale until tender and bright green, about 1 minute. 10. Serve topped with the bacon and Parmesan.