Zuppa Toscana Olive Garden Copy Cat from Jo Tiller

Serves 6-8

6-8 pieces sauteed bacon 6 cups water

2 lbs hot italian sausage 4-5 potatoes sliced ¼” rings (with or without skin)

1 chopped onion 1 cup heavy cream

10 minced cloves of garlic 3 cups of kale (or more!)

4 cups chicken broth salt and pepper to taste

In separate pans saute sausage and bacon. Chop onion and garlic and saute until onion is transparent. Remove stems from the kale and chop into bite size pieces. Combine broth, water sausage, onion and garlic. Heat to medium high; add potatoes and cook until potatoes are done. When potatoes are cooked add the kale, cream, and bacon. Let simmer for approx. 30 minutes before serving.