Easy Olive Garden Zuppa Toscana Soup

Instructions

1. 1
   In a large soup pot, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
2. 2
   Add Italian sausage to the pot. Cook, breaking it into crumbles, until fully browned. Drain excess fat if needed.
3. 3
   Add diced onion and sauté for 2-3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
4. 4
   Pour in chicken broth, then add sliced potatoes. Bring to a boil, then reduce to a simmer. Cook for 12-15 minutes, until potatoes are fork-tender.
5. 5
   Stir in heavy cream and kale. Simmer for 3-5 minutes, until the kale is wilted and the soup is creamy.
6. 6
   Season with crushed red pepper flakes (if using), salt, and pepper. Serve hot, garnished with reserved bacon and Parmesan.