Olive Garden Zuppa Toscana Soup

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Ingredients

• salt and pepper, to taste
• 1 cup heavy whipping cream
• 2 cups chopped kale
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 2 large russet potatoes, scrubbed clean and cubed
• 3 chicken flavored bouillon cubes
• 7 cups water
• 1/2 pound bacon, chopped
• 1 pound spicy Italian sausage

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Instructions

1. Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.
2. Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.
3. In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.
4. In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.

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Notes