Zuppa Toscana

This is my version of Olive Garden's Zuppa Toscana, I hope you enjoy it as much as we do! 

****(In place of this for a healthier option you could use 1 lb of ground turkey, 1 - 2 tablespoons Italian seasoning and 1 1/2 tsp fennel seeds in place of the sausage)

6 links of mild italian sausage cooked, chopped, and set on paper towels to drain some of the grease and oil off

1/4 tsp crushed red pepper flakes

1 tsp celery salt

1 large or 2 small onions, minced

5 cloves of garlic, minced

4 large potatoes (I used russet), diced with skin on

6 pieces of uncured bacon

Kosher salt

Freshly ground black pepper

6 cups of chicken broth

2 - 3 cups of milk or 1 1/2 cups of heavy cream

1 Bunch of Kale chopped into small bits

In a pan fry up the bacon and set to drain on a towel

In a large soup pot add the garlic, onion, and bacon grease and cook about 5 minutes

 Add the diced potatoes and let the potatoes cook about 5 minutes more

Add 1 tablespoon of flour to the mix and stir until you can no longer see the flour (about 5 more minutes)

Add the chicken broth to the pan and allow the potatoes to cook until tender

Add in your chopped sausage and kale

Mix in your cream, kosher salt to taste, and black pepper

Crumble your bacon and add immediately before serving

This soup is best served with a side of warm crusty Italian bread!