Begin by heating a large pot over medium heat. Add diced bacon and cook for about 5–7 minutes, or until crispy and browned, releasing its delightful fat. Remove the bacon from the pot and set it aside on a paper towel-lined plate, leaving the rendered fat in the pot to infuse the flavor into your Zuppa Toscana.

In the same pot with the flavorful bacon fat, add ground Italian sausage and diced yellow onion. Cook for about 8 minutes, stirring frequently until the sausage is browned and the onions are translucent.

Next, stir in minced garlic, chopped celery, and diced Yukon Gold potatoes. Cook the mixture for an additional 2 minutes, allowing the garlic to release its fragrant aroma and the potatoes to begin to soften.

Pour in low sodium chicken broth and water, followed by basil pesto, fresh lemon juice, and a sprinkle of red pepper flakes. Stir well and bring the mixture to a gentle boil.

Reduce the heat to a simmer and let the soup cook for about 20 minutes or until the potatoes are tender. Stir occasionally to prevent sticking.

Once the potatoes are tender, stir in the chopped curly kale and whole milk. Cook for an additional 5 minutes until the kale is wilted.

Ladle the Zuppa Toscana into serving bowls and top with the crispy bacon and grated Parmesan cheese. Drizzle with an extra splash of lemon juice for brightness if desired.