Zuppa Toscana (Olive Garden)

• 6 slices bacon, cut up
• 1 lb Italian spicy sausage
• 5 russets, chopped
• 1 onion, chopped
• 1/4 C bacon, chopped
• 2 T minced garlic
• 32 oz CK broth
• 1 C kale or spinach
• 1 C heavy cream
• 2 T flour
• 2 T butter
• Cayenne pepper

1. In a large soup pot, cook the bacon. Remove and brown sausage in bacon fat, remove, and cut up. Saute onions in pot until soft, then add sausage and bacon back into pan with the broth, garlic, potatoes, and onion. Add just enough water to cover contents of pot.
2. Simmer until potatoes are soft.
3. 30 minutes before serving, make a roux with the butter and flour. Add the cream, then stir into the soup. Cook until soup thickens slightly. Add salt, pepper, and cayenne to taste.

bacon, italian spicy sausage, russets, onion, bacon, t, broth, kale, heavy cream, t, t, cayenne pepper

Taken from www.epicurious.com/recipes/member/views/zuppa-toscana-olive-garden-52681701 (may not work)