Copycat Olive Garden Zuppa Toscana Soup

• Gluten free

• Meat

  • 5 Bacon, slices
  • 1 lb Italian sausage

• Produce

  • 2 Garlic cloves
  • 2 cups Kale
  • 1/2 Onion, large
  • 5 Potatoes, medium

• Canned Goods

  • 2 14 ounce cans Chicken broth

• Baking & Spices

  • 1 Pepper
  • 2 tsp Red pepper flakes
  • 1 Salt

• Dairy

  • 1 cup Heavy whipping cream

• Liquids

  • 1 qt Water

Found on allshecooks.com

Description

Ingredients

• 1 pound Italian sausage
• 5 to 7 bacon slices
• 5 medium potatoes, russet
• 2 cups chopped kale, bite sized pieces
• 1 cup heavy whipping cream
• 1 quart water
• 2 -14 ounce cans of chicken broth
• 1/2 large onion, diced
• 2-3 minced garlic cloves
• 2 teaspoons red pepper flakes
• Salt
• Pepper

Directions

• Using a baking sheet, crumble the sausage.
• Preheat oven to 300 degrees Fahrenheit and bake until no longer pink, bout 30 minutes.
• Drain fat and grease off using paper towels.
• Fry or bake the bacon and crumble into small pieces.
• Slice the potatoes between 1/8 inch and 1/4 inch, making the slices about the same size so they cook evenly.
• Using a large pot, toss the potatoes, onion, garlic, chicken broth, and water in together and cook on medium heat until the potatoes are cooked through.
• Add the sausage, bacon, red pepper flakes, and salt and pepper to taste.
• Simmer, stirring occasionally, for another 10 minutes.
• When the potatoes start breaking apart into smaller bite sized pieces because they are so tender, turn the heat to low and add in the kale and heavy cream.
• Let the soup heat through and serve.
• Adapted from this recipe.