Olive Garden Zuppa Toscana (Copycat)

• 4 red potatoes
• 1 tablespoon onion flakes, dried
• 1 teaspoon garlic, minced
• 3 cups chicken broth, reduced fat
• 5 cups water
• 1/2 lb reduced-fat Italian sausage
• 2 slices turkey bacon, chopped small
• 2 cups kale, chopped
• 1 cup fat-free evaporated milk

1. Cut potatoes into quarters, then slice each piece into quarter inch pieces.
2. Combine first 5 ingredients into a large pot and simmer over medium heat until potatoes begin to break up (15-20 minutes).
3. While other ingredients simmer, cook sausage in a skillet over medium heat until brown and crumbled. Remove from pan and place on a plate that has been covered in 3-4 papertowels (to further drain the fat).
4. In the same skillet, saute bacon until crisp.
5. When potatoes are done, add sausage and bacon to the pot. Simmer 10 more minutes.
6. Add kale and evaporated milk. Simmer for 5-10 more minutes and then enjoy!

red potatoes, onion, garlic, chicken broth, water, italian sausage, turkey bacon, kale, milk

Taken from www.food.com/recipe/olive-garden-zuppa-toscana-copycat-362666 (may not work)