Copycat of Olive Garden's Zuppa Toscana

1 lb. hot Italian sausage, casings removed

1 large onion, chopped

3 cloves garlic, minced

kosher salt

ground black pepper

6 C low-sodium chicken broth

4 large russet potatoes, diced

1 bunch curly kale, stems removed and leaves chopped

3/4 C heavy cream

4 slices cooked bacon, chopped

1/4 C freshly grated Parmesan, garnish

In a large pot over medium heat, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 -7 minutes. Transfer to a plate to drain.

Add onion to pot and let cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Season with salt and pepper. Add chicken broth and potatoes and cook until potatoes are tender, 23 - 25 minutes.

Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream, sausage, and bacon and simmer, 5 minutes. 

Season with pepper, garnish with Parmesan, and serve. YUM!