To be honest, whenever I go to Olive Garden I get the Gnocchi soup because, well, it's amazing! Then I made this and I must admit, it definitely beats out the Gnocchi soup.

Serves: 4
Time: 45 minutes

Ingredients:

• Olive or coconut oil
• 3-4 slices bacon chopped (for serving)
• 1 lb Italian sausage (mild, medium or hot)
• 1 medium onion
• 4 cups chicken broth or stock
• 3-4 medium russet potatoes
• 2 cups kale
• 1 cup heavy cream
• Salt and black pepper to taste
• Parmesan cheese to serve (optional)

Instructions:

Place medium sized pot over medium-high heat and add oil. While pot is heating, chop bacon into small pieces. Add bacon to hot pan and sauté, stirring occasionally (6-7 mins) - once crispy, remove and add to place. No need to wipe the pan clean, the bacon drippings give it extra flavor.

Add Italian sausage to pan and begin to brown, breaking up the sausage with your spatula or wooden spoon until cooked through (about 5min). While sausage is cooking, dice onion into small pieces. Once sausage is cooked, add diced onion to pan and sauté for 1-2 minutes.

Next, add chicken broth and bring to a boil. While broth is heating up, slice potatoes in half, then into 1/4" half moon pieces. Once broth is boiling, add potatoes and cover for 8-10 minutes to cook the potatoes.

While potatoes cook, chop kale to desired size. Once potatoes are cooked (check by poking with a fork to make sure they're tender), add kale and cover for another 3 minutes.

Remove from heat and slowly stir in cream. Add salt and pepper to taste and garnish with crispy bacon bits and parmesan.

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Let me know if you made this recipe or how you've made it your own!

Check out my Creamy Crock-Pot Tortellini Soup here