Olive Garden Zuppa Toscana Soup

I've been making this copy cat recipe of Olive Garden's famous Zuppa Toscana Soup since 2002. It never fails to satisfy any warm soup cravings and is uniquely different from your typical potato  soup or stew.  This flavorful meal is simple to make and goes along great with fresh French bread and a side salad.  

Olive Garden Zuppa Toscana Soup

1 lb. Italian sausage
5 slices bacon, cut into bite-sized pieces

3-4 medium potatoes, peeled & diced
1/2 large onion, chopped
2 cloves garlic, minced (or use 1 tsp.garlic powder)
2 cans (14.5 oz) chicken broth 

1 quart water

1 cup heavy whipping cream
2 cups kale, roughly chopped(could substitute spinach)

salt & pepper

red pepper flakes (optional)

In a large soup pot, cook diced bacon until crisp, drain some of the grease. Add Italian sausage and diced onion to the soup pot and cook until sausage is done. Add potatoes, chicken broth, water, and garlic to the pot. Cook on medium heat until potatoes are done...about 10 minutes. Turn to low heat and stir in the kale and cream. Heat through and serve. Add salt, pepper and red pepper flakes, to taste.