Copycat Olive Garden Zuppa Toscana

• Gluten free

• Meat

  • 1 lb Italian sausage, hot

• Produce

  • 1 bunch Curly kale
  • 3 cloves Garlic
  • 1 Onion, large
  • 4 Russet potatoes, large

• Canned Goods

  • 6 cup Chicken broth, low-sodium

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Dairy

  • 3/4 cup Heavy cream
  • 1/4 Parmesan

Found on delish.com

Description

Ingredients

• 1 lb. Hot Italian sausage, casings removed
• 1 large onion, chopped
• 3 cloves garlic, minced
• kosher salt
• Freshly ground black pepper
• 6 c. low-sodium chicken broth
• 4 large russet potatoes, diced
• 1 bunch curly kale, leaves stripped and chopped
• 3/4 c. heavy cream
• 4 slices cooked bacon, chopped
• 1/4 freshly grated Parmesan, for serving

Directions

• In a large pot over medium heat, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Transfer to a plate to drain.Add onion to pot and let cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Season with salt and pepper. Add chicken broth and potatoes and cook until potatoes are tender, 20 to 25 minutes.Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream, cooked sausage, and cooked bacon and simmer 5 minutes more.Season with pepper, garnish with Parm, and serve.