Zuppa Toscana

This recipe is a perfect copy cat of the original Zuppa Toscana from the Olive Garden. The warm, tender potatoes accompanied with the savory meats make it comfort food during those cold, winter months. This is one of my favorite soups. It is a hit with family and those we share it with every time.

Zuppa Toscana
1 lb. spicy Italian sausage - crumbled (I use Jimmy Dean)
1/2 lb. smoked bacon - chopped
1 quart water
(2) 14.5 cans (about 3 2/3 cup) chicken broth
2 lg. russet potatoes - scrubbed clean and cubed
2 garlic cloves - peeled, crushed
1 small onion - peeled, chopped
2 cups kale or Swiss chard - chopped or torn
1 cup heavy whipping cream
salt and pepper to taste

In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain and set aside.
In a skillet over medium-high heat, brown bacon; drain and set aside.
Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
Add sausage and bacon to pot; simmer for 10 minutes.
Add chopped Kale and cream to pot. Season with salt and pepper; heat through.
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