Zuppa Toscana Soup

Grab out a large stockpot and a large skillet and place both on the stove-top. Starting with the stockpot, place it over medium-high heat and add in 1 tablespoon olive oil, the pre-chopped onion, and minced garlic. Saute, stirring occasionally for 3-4 minutes. Meanwhile, in the large skillet, add the remaining 1/2 tablespoon olive oil, the sausage, red pepper flakes, fennel, salt & pepper over medium heat. In the stockpot, add in the diced hashbrowns and give a quick stir. Pour in all of the broth. Cover the pot, turn the heat to high, and bring it to a boil. Meanwhile, in the skillet, stir the sausage to one side of the skillet and add in the bacon slices to the other side. Continue to cook and break up the sausage until no longer pink and flip the bacon as needed. Remove the bacon to a paper-towel lined plate. Drain the sausage and add to the stockpot with the kale and heavy cream. Stir to combine. Crumble the bacon and add it here (or top individual bowls with the bacon.) Taste and adjust seasonings to preference (more red pepper flakes, salt, pepper...) Serve with freshly grated Parmesan cheese.