Copycat Olive Garden Zuppa Toscana

• 1 lb Italian sausage (spicy or mild), casings removed
• 4 slices bacon, chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups water
• 4 medium russet potatoes, sliced into 1/4-inch rounds
• 1 cup heavy cream
• 2-3 cups chopped kale, stems removed
• 1/2 tsp red pepper flakes (optional, for heat)
• Salt and black pepper, to taste

Instructions

1. 1

   In a large Dutch oven or heavy-bottomed pot over medium-high heat, cook the Italian sausage, breaking it into crumbles with a wooden spoon, until browned and cooked through, about 6-8 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.

2. 2

   Add the chopped bacon to the same pot and cook until crispy, about 5 minutes. Remove and set aside with the sausage, leaving the fat in the pot.

3. 3

   Add the diced onion to the pot and cook in the reserved fat until softened and translucent, about 4 minutes. Add the garlic and cook for 30 seconds more, until fragrant.

4. 4

   Pour in the chicken broth and water, scraping up any browned bits from the bottom of the pot. Add the sliced potatoes and bring to a boil.

5. 5

   Reduce heat to a simmer and cook until the potatoes are fork-tender, about 15 minutes.

6. 6

   Stir in the cooked sausage, bacon, and heavy cream. Simmer for 5 minutes, until heated through — do not let it come to a hard boil once the cream is in, or it may separate.

7. 7

   Add the chopped kale and red pepper flakes (if using). Cook for 2-3 minutes, just until the kale wilts and turns bright green.

8. 8

   Season with salt and black pepper to taste. Serve hot.