Copycat Olive Garden Zuppa Toscana (adapted for a healthier version)

Copycat Olive Garden Zuppa Toscana (adapted for a healthier version)

1 lb. Mild Italian sausage/ ground pork
1 small yellow onion, chopped
1 minced garlic clove/garlic powder
4 Russet potatoes
2 cups kale, chopped
1 cup rainbow chard, chopped
5 cups water/broth (I don’t use broth)
1 1/2 cups cream/milk
1/4 teaspoon white pepper
0- 1 teaspoon salt
Optional 2 slices of bacon cooked, crumbled (I don’t use bacon)
Freshly grated parmesan cheese for serving

Cook onion, garlic, sausage in a small amount of water for about 10 minutes. Add potatoes, spices, water and continue cooking for 20 more minutes or until potatoes are fork tender. Add cream, kale and chard and cook for two more minutes. Serve with bacon and grated parmesan cheese 😋😋😋😋