Zuppa Toscana Soup (from Olive Garden)

1 lb. spicy* Italian sausage – crumbled 
1/2 lb. smoked bacon – chopped
1 qt. water 
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth  
2 lg. russet potatoes – scrubbed clean, cubed 
2 garlic cloves – peeled, crushed 
1 med. onion – peeled, chopped 
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
 salt and pepper – to taste

Place broth, water, garlic, potatoes, and onion in a pot.
Simmer over medium heat until potatoes are tender.
Brown sausage in a pan over medium to medium-high heat, breaking up into small pieces as it cooks.
Drain sausage and set to the side.
Brown bacon in a pan over medium-high heat. Be careful not to cook over crispy.
Drain bacon and set to the side.
Add sausage and bacon to the soup.
Simmer for 10 minutes.
Add kale and cream to pot.
Season with salt and pepper.
Simmer for 2 minutes.

*Can be substituted with mild Italian sausage for subtle flavor.

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