Tasty Tuesday: Olive Garden Copycat Zuppa Toscana Soup

click here for recipe source - photo by yogiclarebear on source page

I love this soup.  And it's got kale in it so that has to count for something, right?  (Or at least balance out the bacon and cream.)  Trust me on this one people - you're gonna love it!!!

Ingredients

• 1 lb Italian sausage (I like mild sausage)
• 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
• 1 large onion, chopped
• ¹⁄₄ cup bacon bits (optional)
• 2 garlic cloves, minced
• 2 cups kale or 2 cups swiss chard, chopped
• 2 (8 ounce) cans chicken broth
• 1 quart water
• 1 cup heavy whipping cream

Directions

1. Chop or slice uncooked sausage into small pieces.
2. Brown sausage in your soup pot.
3. Add chicken broth and water to pot and stir.
4. Place onions, potatoes, and garlic in the pot.
5. Cook on medium heat until potatoes are done.
6. Add bacon.
7. Salt and pepper to taste.
8. Simmer for another 10 minutes.
9. Turn to low heat.
10. Add kale and cream.
11. Heat through and serve.
12. Pass out from savory soup happiness!