Zuppa Toscana

Olive Garden copycat recipe here!  I love their salads, soups, breadsticks, pasta, desserts...everything!

Zuppa Toscana
1 lb. ground Italian Sausage, cooked and drained
10 slices of bacon, cooked and crumbled or diced
5 medium russet potatoes, sliced into1/4 inch rounds
2 c kale, roughly chopped
1 c heavy whipping cream
1 qt water
2  -14 ounce cans of chicken broth
1/2 large onion, diced
2-3 cloves of garlic, minced
1 tsp. crushed red pepper flakes
Salt and pepper to taste

  Fry the sausage and then drain the grease.  Cook the bacon and dice or crumble it.  Set aside.  In a large pot add the water, chicken broth, onion, garlic and potatoes.  Cook over medium-high heat until the potatoes are just barely tender.  Add the red pepper flakes, sausage, bacon, salt, and pepper.  Turn the heat to low and add the kale and stir it in.  Add the cream into the soup, stir and let it cook on low for about 3-4 minutes until it is heated through.  Remove from heat and serve.