Zuppa Toscana Soup (from Olive Garden)

Serves: 10

1 lb spicy Italian sausage, crumbled
1/2 lb smoked bacon, chopped
1 qt water
2- 14 oz cans (about 3-2/3 cups) chicken broth
2 lg. russet potatoes, scrubbed clean and cubed
2 garlic cloves, peeled and crushed
1 med. onion, peeled and chopped
2 cups chopped kale OR swiss chard
1 cup heavy whipping cream
salt and pepper to taste

In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside. In a skillet over medium-high heat, brown bacon; drain, set aside. Place water, broth, potatoes, garlic and onion in a pot; simmer over medium heat until potatoes are tender. Add sausage and bacon to pot; simmer for 10 minutes. Add kale and cream to pot; season with salt and pepper; heat through.

Acquired by Dorshan Stevens