Zuppa Toscana - Olive Garden - cooking recipe

Ingredients

2 cups kale
3 Italian sausages
5 slices of center cut bacon
1 yellow onion
3 large russet potatoes
32 ounces fat-free chicken broth
1 pint half-and-half
2 cups water
1 teaspoon crushed red pepper flakes

Preparation

Cook sausage and bacon, drain and set aside.
Put half and half and chicken broth in a sauce pan over medium heat.
Peel potatoes and cut into 1 in slices then quarter them, place in sauce pan.
Add cooked sausage, bacon, onion, and cut kale leaves.
season with red peper flakes.