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As the cooler months are here, my family loves soups or chili served with grilled cheese or corn muffins. One of their favorites is this easy to make Olive Garden inspired Zuppa Toscana soup. Since I have kiddos I keep the sausage and flavorings more on the mild side. If you prefer a little more kick- you van use spicy sausage or even add in some red pepper flakes.

You will need: 

• 1 lb ground mild Italian sausage
• 2 tbsp butter
• 1 medium yellow onion- peel and dice
• 2 cloves minced garlic
• 8 slices bacon, chopped
• 2 Tbsp flour 
• 6 cups chicken stock
• 2 cups water 
• 8-10 red potatoes, peeled and diced into 1/2 inch pieces
• 2 cups heavy cream
• 1 bundle of kale, chopped (yields about 4 cups)
• Salt and pepper 
• Grated Parmesan Cheese  

DIRECTIONS:

1.  In a large pot or dutch oven, sauté the sausage for 6-7 minutes, until browned. Then transfer the cooked sausage to a plate. Leave the oil from the sausage in  the pot. 
2. Add the chopped bacon to the pan and cook until crisp. Then add to the plate with the sausage- be sure to leave the oil from the bacon and sausage in the pot. 
3. Add the butter and onions to the pot and cook on medium until the onions are translucent, about 4-5 minutes. Then add the garlic and cook for one additional minute.
4. Sprinkle the flour over the cooked onions and garlic. Stir to combine.
5. Add the chicken stock and diced  potatoes to the pot and bring to a boil, cooking for about 15 minutes, until potatoes are fork tender.
6. Then add in the sausage, bacon, chopped kale and heavy cream to the pot and cook an additional 5-10 minutes, until the kale is wilted.
7. Season with salt and pepper to taste.
8. Serve topped with the grated Parmesan cheese.
9. We like to eat ours with grilled cheese sandwiches.  

Enjoy!!
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