Zuppa Toscana (Olive Garden Copycat)

Step 1

Cook sausage in a large stockpot over medium-high heat until browned and cooked through, breaking the sausage into small pieces as it cooks. Use a slotted spoon to transfer the cooked sausage to a separate plate, reserving 1 tablespoon grease in the stockpot for later*, and discarding the excess grease.  (I actually like to briefly rinse my cooked sausage in a strainer to remove even more excess grease.)  Set aside.

Step 2

Add onions to the stockpot (with the grease), and sauté for 5 minutes, stirring occasionally.  Add garlic, and sauté for 1 minute, stirring occasionally.  Add the potatoes, chicken stock, and cooked sausage, and continue cooking until the mixture reaches a simmer.  Reduce heat to medium-low, and simmer for 10 minutes, or until the potatoes are tender.  Stir in the kale and cream, and simmer for an additional 5 minutes.  Season with salt and pepper to taste.

Step 3

Serve warm, garnished with the bacon bits.