Zuppa Toscana

I have heard so many rave reviews about Olive Garden's Zuppa Toscana. With all the kale our garden has been producing I just had to try making it. It turned out absolutely delicious and I have made it a couple of times now. Of course, if you're making a copycat Olive Garden soup recipe, then you've just got to serve it with some salad and breadsticks. :)

• 3 cloves garlic, minced
• 1 cup onion, chopped
• 4 cups water
• 3 teaspoons or cubes chicken bouillon
• 1 teaspoon dried basil 
• 3 large Russet potatoes, cut into 1/2" chunks
• 1 pound Italian sausage, browned
• 3 cups Kale, chopped
• 1 cup light sour cream
• 3/4 cup instant mashed potato flakes
• 8 slices bacon, optional
• shredded Parmesan cheese, optional

Directions

1. Place garlic, onion, and sausage into a large stockpot. Cook till sausage is halfway to being cooked through. Add potatoes and cook for 5 minutes.
2. Add water, bouillon, dried basil, pepper, and salt.
3. Cook on med-low till potatoes are fork tender. Add kale, sour cream and potato flakes. Stir till well combined. Let simmer for another 5 minutes. 
4. Serve topped with Parmesan cheese and bacon.