Olive Garden Zuppa Toscana

Ingredients

1 pound sweet or hot Italian sausage links
1 pound russet potatoes, peeled, cut in half lengthwise, then sliced 1/4-inch thick
1 cup chopped onion
29 ounces chicken broth (2 cans)
1 quart water
2 teaspoons minced garlic
1/4 cup chopped bacon slices or Oscar Mayer Real Bacon Bits (1/2 can)
Kosher salt, to taste
Ground black pepper, to taste
2 cups chopped kale
1 cup heavy cream

Preheat the Oven:
- Set the oven to 300°F.
Cook the Sausage:
- Place the sausages in a baking pan and roast for about 30 minutes, or until cooked through.
- Drain sausages on paper towels and cut into slices.
Prepare the Bacon:
- If using fresh bacon slices, sauté them in a small skillet until browned.
Cook the Base:
- Place potatoes, onions, chicken broth, water, and garlic in a pot. Cook on medium heat until potatoes are tender.
Add Meat & Seasonings:
- Add the sausage, bacon, kosher salt, and black pepper to taste. Simmer for 10 minutes.
Finish the Soup:
- Turn the heat to low. Add kale and heavy cream. Stir to combine.
- Adjust consistency by adding more water if needed.
Serve:
- Heat thoroughly and serve hot. Enjoy!

Pro Tip: Serve with crusty bread or garlic breadsticks for a complete meal.