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Olive Garden Zuppa Toscana Soup

9 Sep

Ingredients:
 
1 pound spicy Italian sausage
 
1/2 pound bacon, chopped

 
7 cups water


3 chicken flavored bouillon cubes


2 large russet potatoes, scrubbed clean and cubed


2 cloves garlic, chopped


1 medium onion, chopped


2 cups chopped kale


1 cup heavy whipping cream


salt and pepper, to taste

Directions:
 
In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.


In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. 

Leave two tablespoons of rendered bacon fat in the skillet.

Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. 

Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.

Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.

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