Zupa Toscana

This is supposed to be the recipe for the soup at Olive Garden. It didn't really taste the same but it was ok. I halved the recipe and served it with salad and bread sticks just like at Olive Garden.

Zupa Toscana

• 1 LB Mild Italian Sausage
• 1 TBS Olive Oil
• 6 Slices Bacon, chopped
• 3 Potatoes, peeled and sliced in half moons
• 10 Cups Chicken Broth
• 1 Bay Leaf
• 1 CUP Onion, chopped
• 3 Cloves Garlic, minced
• 4 CUPS Kale Leaves, torn
• 1 TSP Red Pepper Flakes
• 2/3 CUP Heavy Cream
• Pepper to taste

Heat oil in large stock pot. Add sausage and break up with a wooden spoon. Remove cooked sausage and set on paper-towel lined plate to drain. Cook bacon and remove from pot. Drain all but 2 tablespoons of grease. Add onions and saute until soft. Add garlic, bay leaf, and red pepper flakes and saute a couple minutes more. Add chicken stock, potatoes, and meat. Simmer for 15-20 minutes until potatoes are soft. Stir in kale and cream and heat for 10 minutes more.