Zuppa Toscana my OG favorite.

Makes: 10-12 servings

Item	Calories	Total Fat (g)	Sat. Fat (g)	Sodium (mg)	Carb. (g)	Fiber (g)	Protein (g)
Zuppa Toscana	170	4	2	960	24	2	10
(Taken from the Olive Garden website, serving size one bowl)

INGREDIENTS

1 1/2 lb Sweet or Regular Italian Sausage

1½ tsp Crushed Red Peppers (or more to taste)

1 large diced white onion

6-8 Tbsp real bacon pieces/bits (Sautee your own, or Oscar Myers makes a good one)

3 tsp garlic puree or pressed and finley chopped

15-18 cups water

6-8 tables spoons of chicken bouillon

1-1 1/2 cup heavy cream

2 lb sliced Russet potatoes, or about 6 potatoes washed, cut in half long ways, then thinly

 sliced with skin on.

2 Bunches of Kale/Cavolo Greens chopped across long ways, not including the stem.

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, set aside while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic over low-medium heat until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the thinly sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage, heat through. 
7. Add the chopped Kale last or right before serving, depending on how soft you want it. Adding right before serving keeps the Kale green and firm.