Zuppa Toscana Soup

I made this soup for dinner tonight and served it with a loaf of french bread. When we sat down to eat just a few minutes ago, I fully expected the boys to turn up their noses. They tend to be a bit skeptical of just about anything unless it's typical kid food, though in the past year we've made major strides in expanding their food repertoire. They did finish their bread and juice first, but when I told them they absolutely had to try to the soup they did--after I obliged them in helping them eat it since soup is a bit drippy. Both boys finished their bowls (including the kale!) and I even heard this from Carter: I'm so proud of you, mom! This cook is AWESOME! Those were his exact words--I imagine he meant that I'm an awesome cook. Ahh, that made making dinner worth it.

Olive Garden's Zuppa Toscana Soup

1 lb. spicy Italian sausage - crumbled
1/2 lb. smoked bacon - chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes - scrubbed clean, thinly sliced
2 garlic cloves - peeled, minced
1 med. onion - peeled, chopped
2 cups chopped kale or Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste


-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
-In a skillet over medium-high heat, brown bacon; drain, set aside.
-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
-Add sausage and bacon to pot; simmer for 10 minutes.
-Add kale and cream to pot; season with salt and pepper; heat through.