Prepare Tribeca Oven Focaccia per package instructions

In a large pot, sauté diced bacon over medium heat until browned. Set bacon aside onto a plate lined with a paper-towel.

Sauté Italian sausage until cooked through. Set sausage aside onto a plate lined with a paper-towel. Spoon out excess oil, leaving about 4 Tbsp. in the pot.

Sauté the onion until soft and slightly golden, then add minced garlic and sauté until fragrant.

Add the chicken broth and water, then bring the pot to a boil. Reduce to a low boil, stirring occasionally, add the sliced potatoes and cook for about 10 minutes, or until the potatoes are tender.

Meanwhile, prepare gremolata topping for the Tribeca Oven Focaccia. Combine olive oil, basil, flat leaf parsley, garlic, kosher salt, and the juice and zest of the lemons.

Slice the Tribeca Oven Focaccia in half horizontally, then into breadsticks. Grill the breadsticks and top with gremolata.

Add chopped kale and sausage to the soup. Simmer until kale is tender.

Bring to a low boil, then stir in heavy cream. Season with salt and pepper.

Garnish soup with bacon and shaved parmesan.

Serve soup with grilled Tribeca Oven Focaccia topped with gremolata and garnish with maldon salt.