Zuppa Toscana (aka Olive Garden goodness)

This is a copycat recipe for Olive Gardens Zuppa Toscana.  Seriously, you can't tell the difference.  It is SO delicious.

1lb. spicy italian sausage
3 garlic cloves, chopped
1 medium onion, chopped
2lbs yukon gold potatoes, sliced in 1/4" slices
4 c chicken stock
2 c water
6 slices bacon, cooked and chopped up
2 c chopped kale
1 c heavy whipping cream
1T olive oil
salt and freshly ground black pepper

Cook the bacon and chop.  Set aside.

In a skillet over med-high heat, brown the sausage, breaking it up as it cooks.  Drain the extra grease, and set sausage aside.

In a large stock pot, heat the olive oil.  Add garlic and onions and cook for 2-4 minutes until translucent but not browned.

Add potatoes, stock, water, sausage and bacon.  Simmer for 10 minutes.

Add the Kale, and simmer for another 15 minutes, or until the potatoes have softened.

Add the cream last, and season to taste with salt and pepper.  Serve and Enjoy!