Olive Garden Toscana Zuppa

Olive Garden Toscana Zuppa

1 pound Italian sausage meat

¼ - ½ teaspoon red chili flakes

8 slices bacon, cut small

¾ cup chopped onion

2 - 3 large potatoes, sliced

2 cloves garlic, minced

8 cups chicken broth

Salt and pepper to taste

2 cups chopped kale or spinach

1 cup heavy (whipping) cream

1. Brown sausage and chili flakes in large pot or dutch oven. Remove from pan.

2. Add bacon to pot and cook until crispy.

3. Stir in onion. Cook 5-6 minutes til translucent.

4. Add garlic and broth into pan.

3. Add thinly sliced potatoes and cooked sausage. Simmer until potatoes are tender.

4. Add kale and simmer an additional 5-10 minutes, stirring occasionally.

5. Stir in the heavy cream and heat through.

6. Reheat and serve.