Zuppa Toscana (Olive Garden Copycat)

Ingredients

• 6 oz bacon, chopped
• 1 lb Italian sausage (the “hot” variety)
• 1 medium head garlic (about 10 large cloves), peeled and minced
• 1 medium onion, finely diced
• 4 cups chicken broth/stock (32 oz)
• 6 cups water (48 oz)
• 5 medium russet potatoes, peeled and chopped into ¼-inch-thick pieces
• 1 bundle kale, leaves stripped and chopped
• 1 cup whipping cream
• Salt and black pepper, to taste
• Parmesan cheese, to serve (optional)

Directions

1. In a large pot or Dutch oven (5.5 qt) over medium-high heat, sauté the chopped bacon until browned, 5–7 minutes. Remove to a paper-towel-lined plate and spoon out the excess fat, leaving about 1 tablespoon in the pot.
2. Add the sausage, breaking it up with a spatula, and sauté until cooked through, about 5 minutes. Remove to the plate with the bacon.
3. Add the onion to the pot and sauté 5 minutes until soft and golden, then add the garlic and sauté 1 minute.
4. Add the broth and water and bring to a boil. Add the potatoes and cook 13–14 minutes, until easily pierced with a fork.
5. When the potatoes are nearly done, add the kale and the cooked sausage and bring to a light boil.
6. Stir in the cream and return to a boil. Season with salt and pepper, remove from the heat, and garnish with the bacon and grated parmesan.