One Pot Olive Garden Zuppa Toscana Soup

Directions

1. 1
   Brown sausage in a large pot or dutch oven. Remove sausage with a slotted spoon and set aside.
2. 2
   Cut bacon into small pieces. Add bacon to pot and cook until crispy.
3. 3
   Stir in chopped onion. Cook for 5 to 6 minutes or until onion is translucent.
4. 4
   Stir in minced garlic and cook for 1 minute, stirring frequently.
5. 5
   Add chicken broth and water to the pot. Add crushed red pepper flakes, salt, and pepper if desired.
6. 6
   Add thinly sliced potatoes (I use a mandoline) and the cooked sausage to the pot and bring to a simmer over medium heat.
7. 7
   Continue cooking until potatoes are tender, about 10 minutes.
8. 8
   Add the kale to the soup, and simmer for an additional 5 to 10 minutes, stirring occasionally. Test for seasoning and season with salt and pepper if needed.
9. 9
   Stir in the heavy cream and let heat through.
10. 10
    Ladle the soup into bowls and serve with Parmesan cheese on top.