Zuppa Toscana is such a classic in America and especially in my house. Its so easy to make and it requires only one pot! What!!! Seriously, I love when you only need one pot and don’t need to worry about a ton of dishes to wash afterwards because sometime its hard enough getting dinner on the table let alone dishes to have to worry about. This is a Olive Garden copycat and I love to recreate it in my kitchen and make a ton of it. The recipe and my links follow. Thanks for watching!

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Zuppa Toscana

4 slices bacon (chopped thinly)
1 lb. hot Italian sausage (take off the casing)
1 large onion (chopped thinly)
6 large russet potatoes (cubed)
3 T chicken bouillon
3 cloves garlic (minced)
Salt and Pepper (to your tasting)
Red pepper flakes (to your taste)
1 T Italian seasoning
2 bunches of kale
1 C heavy cream
Parmesan to serve

In a large stockpot cook bacon till crispy, take out of stockpot and let cool. After cooking bacon, add sausage (casings removed) and onion and garlic in same stockpot and sauté until sausage is brown. Take out sausage, onion and garlic and in same stockpot add water enough to cover potatoes, potatoes, bouillon, salt, red pepper flakes, pepper and Italian seasoning and bring to boil. Once at a boil let mixture simmer and cook potatoes till fork tender. Add in kale, bacon, sausage mixture, and cream and continue to simmer for about 10 mins. Sever with freshly grated parmesan. Enjoy!