Olive Garden Zuppa Toscana Soup

1 pound Italian sausage ½ pound crumbled bacon 7 cups water 3 chicken bouillon cubes 2 large red potatoes 1 medium onion 2 cups kale 1 cup heavy whipping cream


Cook the Italian sausage in a large pot until it's browned. Break it into small pieces as it cooks. Then, remove it from the pot and set it aside.

In the same pot, cook the crumbled bacon until it's browned. Remove the bacon from the pot, leaving about two tablespoons of the bacon fat in there. 

Next, cook the potatoes, onion, and garlic in the bacon fat until the onion starts to become see-through and the potatoes start to soften but are still a bit firm. 

Put the sausage and bacon back into the pot along with 7 cups of water and 3 chicken bouillon cubes. Let everything simmer until the potatoes are soft.

Finally, add the kale and heavy whipping cream to the pot.  

Let it cook for a little longer until the kale wilts and everything is heated through.