Olive Garden Copycat Zuppa Toscana

Chop or slice the uncooked sausage into small pieces. Place the sausage pieces in your soup pan and cook over medium-high heat until browned and the meat is ground at the bottom of the pan.

Add the onions, garlic, salt, pepper, and red pepper flakes to the cooked sausage. Continue cooking until the onions turn clear and the aromatics of the seasonings blend together, filling the air with a delicious scent.

Reduce the heat to medium. Place the potatoes in the pot. Slowly add the chicken stock and water to the pot, then stir well. If the chicken stock is weak, you can use a chicken bouillon envelope for extra flavor.

Cook the mixture on medium heat. Stir occasionally until the potatoes are tender and fully cooked. Once the potatoes are done, add flour or cornstarch to the pot and let it simmer for 15 minutes.

Reduce the heat to the lowest setting. Sprinkle the kale and cooked bacon into the pot. While stirring continuously, slowly pour the cream into the soup.

Taste the soup to check the seasoning. Once you're satisfied with the taste, serve the soup.