Copycat Olive Garden Zuppa Toscana Soup

Ingredients

1 pound Italian sausage

8 ounces smoked bacon, chopped

4 cups water

Two 14.5-ounce cans chicken broth

2 large russet potatoes, scrubbed and cubed

2 cloves garlic, crushed

1 medium onion, chopped

2 cups chopped kale or Swiss chard

1 cup heavy cream

Salt and pepper

Directions

In a skillet over medium heat, brown the sausage, breaking it into small pieces; drain and set aside.

In a separate skillet, fry the bacon until brown, drain and set aside.

Combine the water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until the potatoes are tender, 10 to 15 minutes.

Add the sausage and bacon; simmer for 10 minutes.

Add the kale and cream. Season with salt and pepper to taste and simmer until the soup is heated through. Do not allow to boil.