Toscana soup like Olive Garden – a hearty fall soup with kale, potatoes and bacon.
1 pound Italian sausage
1 medium onion, chopped
½ pound bacon, diced
2 ½ teaspoon garlic, minced
4 cups chicken broth (homemade broth is great if you have it)
3 cups water
5 medium potatoes
4 cups fresh kale
1 cup heavy cream
Brown and fully cook sausage; drain and set aside. Peel and dice potatoes; set aside in a bowl of cold water to prevent browning. Thinly slice fresh kale; set aside.
Cook diced bacon over medium heat in 8 quart saucepan until slightly crispy. Add chopped onion and sauté until translucent. Drain excess grease. Stir in garlic and cook one minute.
Add chicken broth, water and potatoes. Bring to a boil; reduce heat to medium and simmer for 25 minutes until potatoes are tender. Stir in kale, cream and sausage. Cook for five more minutes. Serve warm.
Freezes and reheats well. Serves 6-10, depending on how hungry they are and if you serve it alone or with other items like a salad.