I loved this soup when I was first pregnant SO MUCH I had to have the recipe. YUM.

Olive Garden Zuppa Toscana

source: Roberta Hawks (Not sure where she found it!)

Ingredients

• 1 lb. Italian sausage
• 3 strips bacon cooked and crumbled 
• 2 large russet baking potatoes, sliced in half and then in ¼ inch slices
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 chicken bouillon cubes
• 8 c water
• salt and pepper to taste
• 2 c kale or swiss chard chopped
• 1 c heavy whipping cream

Directions

1. In a pot brown sausage. Remove from pot and set aside. Add bacon to pan and cook until crisp. Remove from pot and set aside. Once bacon is cooled crumble it up into nice little pieces.
2. Place onions, potatoes, chicken broth, water and garlic in same pot and cook on medium heat until potatoes are done. 
3. Add sausage and bacon to soup. Salt and pepper to taste.
4. Simmer for another 10 minutes. Turn to low heat. 
5. Add kale and cream. Heat through and serve.