This easy Zuppa Toscana recipe is full of crumbled sausage, crispy bacon and potatoes in a creamy broth! This is our favorite Olive Garden copycat recipe!
Start by browning your sausage and red pepper flakes (if using) in a large skillet. Once browned spoon into a large stock pot along with the garlic, chicken broth, and water.
Add the uncooked bacon pieces and onion to the skillet. Cook until bacon is crisp and onions are translucent. Stir in with the sausage mixture.
Quarter and thinly slice your potatoes leaving the skin on. Add to your pot and boil for 30 minutes, or until your potatoes are softened.
Stir in the kale and half and half. Cook for 10-15 minutes, or until the kale is soft.