A Copycat of the sausage and potato soup you love, from Olive Garden.
Heat oil in a large Dutch Oven (5 Qt) or Sauce Pan over medium-high heat. Add the sausage and cook until no longer pink. Remove from heat to drain the grease.
Now add the diced bacon to the Dutch Oven and saute for about 5 min, then add the onion and cook until translucent about 3-5 min, add the garlic and cook until fragrant- about 1 minute. Add the sausage back to the pan.
Add wine to the pan and scrape any bits at the bottom of the pan. Then add the water, broth, potatoes, and seasonings. Bring to a boil.
Cover and simmer approx 15 min until the potatoes are tender. Add in the Kale and stir until wilted.
Stir in the heavy cream until warmed through. Ladle into bowls and top with shredded parmesan cheese, serve with crusty bread.
Recipe Adapted from Cooking Classy
*Recipe is Gluten Free, as long as you use Gluten Free Chicken Broth, such as Swanson.