Olive Garden Zuppa Toscana Soup
1 pound Italian sausage, crumbled
½ pound smoked bacon, chopped
1 large chopped onion
2 large diced russet baking potatoes
2 (14.5-ounce) cans chicken broth
1 quart water
2 cloves minced garlic
Salt and pepper, to taste
2 cups chopped kale or Swiss chard
1 cup heavy whipping cream
Cook the sausage in a 300°F oven for approximately 30 minutes. Drain on paper towels.
Brown bacon in a small skillet over medium-high heat. Drain on paper towels.
Place the onions, potatoes, broth, water, and garlic in a soup pot. Cook on medium heat for 15 minutes, or until the potatoes are done.
Add the sausage and bacon. Sprinkle in salt and pepper to taste.
Simmer for another 10 minutes. Turn to low heat.
Add the kale and cream. Heat another 5–10 minutes.