Olive Garden Zuppa Toscana Soup

• Gluten free

• Meat

  • 5 slices Bacon
  • 1 lb Italian sausage

• Produce

  • 2 cloves Garlic
  • 2 cup Kale
  • 1/2 Onion, large
  • 5 Russet potatoes, medium

• Canned Goods

  • 2 14 oz cans Chicken broth

• Baking & Spices

  • 2 tsp Red pepper flakes
  • 1 Salt and pepper

• Dairy

  • 1 cup Heavy whipping cream

• Liquids

  • 1 qt Water

Found on momontimeout.com

Ingredients

• 1 lb Italian Sausage (spicy if you prefer more heat)
• 5-7 slices of bacon
• 5 medium russet potatoes
• 2 c kale, chopped
• 1 c heavy whipping cream
• 1 qt water
• (2) 14 oz cans of chicken broth
• ½ large onion
• 2-3 cloves of garlic, minced
• 2 tsp red pepper flakes
• Salt and pepper

Directions

• Crumble the sausage onto a baking sheet. Bake the sausage in the oven at 300 degrees for about 30 minutes or until no longer pink. Place on paper towels to drain.
• Cook the bacon and crumble into small pieces. I baked my bacon. Slice the potatoes between ⅛? and ¼?. I used the thick setting on my mandolin. Just make the slices about the same size so they cook evenly. Dice up the onion and mince the garlic. Throw the potatoes, onion, garlic, chicken broth, and water into a large pot on medium heat until the potatoes are cooked through.
• Prepare the kale by chopping into bite sized pieces. Kale is wonderful for soups because it holds up to the heat so well. It’s also delicious!
• Add the sausage, bacon, red pepper flakes, and salt and pepper to taste. Simmer for another 10 minutes, stirring occasionally.
• During this time the potatoes will 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. We like to serve this soup with some grated Parmesan cheese on top. Delicious!