Zuppa Toscana

Olive Garden's Potato and Sausage Soup
4-5 scrubbed, sliced potatoes (leave skin on)
1 Pkg Turkey Italian Sausage, casing removed, browned, fat drained
1 Package Turkey Bacon cooked, fat drained, diced
1 Bunch Kale Greens, chopped/diced
1/4 Cup half and half/whipping cream/creamer
1 Medium Onion Diced
1/2 Teaspoon red pepper flakes
1 Teaspoon chopped/minced garlic
2 Containers low sodium Chicken Stock

In dutch oven combine onions, chicken stock,garlic, red pepper flakes, and potatoes over medium heat. Cook until potatoes are soft. Add in bacon, kale, and sausage and simmer on high for 10 minutes. Add cream just before serving.
Serve with garlic breadsticks and a garden salad.