Zuppa Toscana

Okay. I confess. I stole this recipe from Olive Garden where they serve it as a lunch special with a salad. 

Zuppa Toscana

2 unpeeled medium potatoes
6 spicy Italian sausage links

3/4 cup onions, diced
6 slices bacon
1 1/2 teaspoon minced garlic
2 cup kale leaves, cut in half, then sliced
2 tablespoons chicken base or 2 Knorr chicken bouillon cubes
1 quart water
1/3 cup heavy whipping cream

Garnish: Shredded Parmesan cheese

Preheat oven to 300° Fahrenheit.

Cut potatoes in half lengthwise, then cut into 1/4-inch moons. Reserve in water to cover.

Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut in half length-wise, then cut at an angle into 1/2 inch slices.

Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble; reserve. Add garlic to the onions and cook an additional one minute. Add chicken base, water, and drained potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes.

Serve in warm bowls and sprinkle on Parmesan cheese as desired.