Zuppa Toscana

This is my favorite soup at Olive Garden, and I was so happy to finally find a pretty-darn-good copy cat recipe!
Its hearty and satisfying - perfect during this great winter weather we've been having.

Zuppa Toscana

based on a version from Allrecipes. com, with some of my own changes

Ingredients

1 lb. bulk Italian sausage (I like to use hot Italian sausage or even hot turkey Italian sausage, if I can find it)
1 1/4 tsp. crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 Tbsp. minced garlic
5 (13.75 ounce) cans chicken broth
6 potatoes, thinly sliced
1 cup fat free half-and-half

1/2 bunch fresh kale, tough stems removed and leaves chopped

*The original recipe calls for heavy cream (I substituted fat free half-and-half ) and spinach (I use kale, which is what I think they use in the actual restaurant soup)

Directions

1. Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.

2. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.

3. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Add kale about halfway through the potato cooking time. Reduce the heat to medium and stir in the half-and-half and the cooked sausage; heat through and serve.