One Pot Olive Garden Zuppa Toscana Soup

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

Original Recipes visit: One Pot Olive Garden Zuppa Toscana Soup @ momontimeout.com