Olive Garden Zuppa Toscana

• 5 slices bacon, cooked and chopped

• 1 large onion, chopped

• 4 cloves garlic, minced

• 1 pound sweet Italian sausage

• 6 cups chicken broth

• 4 large russet potatoes, cubed

• 2 cups chopped kale (strip leaves from stem)

• 3/4 c heavy cream

• 1/2 t salt and 1/4 t pepper or to taste

• Grated Parmesan for garnish

In a large pot over medium heat, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Transfer to a plate to drain.

Add onion to pot and let cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add chicken broth and potatoes and cook until potatoes are tender, 23-25 minutes.

Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream, sausage, and bacon and simmer 5 minutes more.

Season with salt and pepper, garnish with Parm, and serve.