Zuppa Toscana

1 pound bulk spicy Italian sausage

1/2 pound bacon, chopped
1 quart water
4 cups chicken broth
2 large potatoes, scrubbed clean and sliced thin
2 cloves garlic, peeled and crushed
1 medium onion, peeled and chopped
2 cups chopped kale
1 cup heavy whipping cream
Salt and Pepper to taste

Brown sausage in soup pot over medium heat, breaking into small pieces. Drain and set aside. Brown bacon in soup pot. Drain the bacon except for 3 tablespoons of fat and set aside.

Cook onion and garlic in bacon fat until soft and translucent, add potatoes and fry for a few minutes. Add the chicken broth and water. Simmer until the potatoes are tender.

Add sausage and bacon back into the soup. Simmer for 10 minutes. Add kale and cream. Season with salt and pepper. Heat thoroughly.

**Olive Garden Restaurant's recipe