Zuppa Toscana Olive Garden Copycat

• 1/2 bunches Kale
• 3 pounds Russett Potatoes
• 1 pound Italian Sausage
• Red Pepper Flakes, to taste
• 2-7/8 ounces, fluid Bacon Bits
• 3 cloves Garlic
• 5 cubes Bouillon
• 8 cups Water
• 1 cup Heavy Cream
• Fresh Parmesan Cheese For Garnish

1. Gather ingredients, large pot, cutting board, knife, garlic press, cheese grater, and ladle.
2. Put the pot on a burner on medium heat.
3. Wash kale and potatoes well. Slice potatoes, leaving skin on. Chop kale into bite-sized pieces.
4. Cook Italian sausage in pot until browned. Add red pepper flakes (if you don't like heat in your food, add a small amount). Add bacon bits.
5. Grate garlic and bouillon cubes into pot, immediately followed by water. Add sliced potatoes into pot and bring to a boil. Once boiling, lower temperature to a simmer and let cook for 30 minutes. Make sure water is covering your potatoes and if not, add more water.
6. Add heaving whipping cream and chopped kale into pot and let simmer another 5 minutes. Stir well and serve.
7. Grate some fresh Parmesan cheese on top. Enjoy!

bunches kale, potatoes, italian sausage, red pepper, bacon, garlic, water, heavy cream, parmesan cheese

Taken from tastykitchen.com/recipes/soups/zuppa-toscana-olive-garden-copycat/ (may not work)