Zuppa Toscana Clone (Olive Garden Clone)

Roger and I love pretty much all of the soups that The Olive Garden makes. The Zuppa Toscana is his favorite so he decided to make this one for the week.  We aren't sure what to do with the leftover kale, so leave some ideas in the comments if you have any recipes that use kale.

Zuppa Toscana (Olive Garden Clone)
makes 14 2-cup servings 
about 400 calories per serving

2 lbs. Italian sausage

4 large russet potatoes

1 large onion

2 strips bacon

4 cloves garlic, chopped or pressed 

3 cups chopped kale

64 oz. chicken broth

2 cups heavy cream

Salt

Pepper

Fennel

Chop bacon strips. Brown Italian sausage and bacon in soup pot. Season lightly with pepper and fennel. Remove meat from pot and add onions.

Cook onions until tender then add chicken broth, bring to boil.

Meanwhile Cut potatoes in half lengthwise, then into quarter-inch slices, add potatoes and garlic to soup when boiling. Return to simmer. Cook 10 to 15 minutes or until potatoes are tender. 

 Return meats to soup. Season with salt and pepper if necessary. Return to simmer. 

Trim stem away from the kale. Add kale and cream to soup.