Zuppa Toscana

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This is a copycat recipe for the soup served at Olive Garden where it is described as a soup of spicy sausage, fresh kale and russet potatoes in a creamy broth.  I made a few adaptations to the many recipes that I found online.  It is a delicious soup which could probably be made a bit more healthy but that's up to you if you decide to try it.

Ingredients
1# bulk Italian sausage
2 slices bacon
1 cup yellow onions, diced
4 cloves garlic, chopped
1/4-1/2 teaspoon red pepper flakes
1 (32 oz.) container chicken broth (4 cups)
4 cups potatoes (no need to peel) cut into large cubes
4 cups chopped kale
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cup heavy cream (or substitute 1/2 and 1/2--it just won't be quite as rich)
Garnish: shredded Parmesan cheese

Directions
Roughly chop the kale.  First remove the stems which are very tough and don't get tender.  I know because I tried cooking kale one time without doing this.  I have not repeated that experiment.

Brown the sausage.  Remove to drain.  Brown chopped bacon add the onions and cook until tender.  Add the garlic for the last minute of cooking.

If you have a lot of extra grease drain it off.  I use bacon produced by a local farmer and it does not have a lot of excess fat.

Pour in chicken broth.  Add the potatoes, kale and sausage.  Cover and cook until the potatoes are tender which will be 20-30 minutes.  Pour in the heavy cream and heat.  Test for seasoning.  Add more salt and pepper if needed.

Serve with the Parmesan cheese.

This soup reheats beautifully--still yummy the next day.

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