Olive Garden Copycat Zuppa Toscana - cooking recipe

Ingredients

1 lb mild Italian sausage
4 large potatoes, unpeeled
1 large onion
1/2 lb thick sliced bacon
4 garlic cloves
3 cups kale
32 ounces chicken broth
2 1/2 cups water
1 1/4 cups half-and-half

Preparation

Remove casings from sausage and brown the meat in a skillet, then put in stockpot.
Chop up bacon and onions and cook till onions are translucent, then add to stockpot.
Slice up potatoes, leave the skins on. Slice potatoe lengthwise, then in half and then into 1/4 inch thick triangles, and add to stockpot.
Add Chicken broth, minced garlic and water to stock pot.
Boil for 30 minutes or until potatoes are tender.
Slice up Kale, removing veins, thinly and add the half and half (after potatoes are tender. Lower heat to a simmer, and simmer for 15 minutes.