I've made this so often, I've kind of forgotten how the recipe should really go, but it is a knock-off of the Olive Garden's Zuppa Toscana.
1 package Italian Sausage
32 oz. Chicken broth and 6 cups of water
2 large russet potatoes
6-8 strips of bacon cooked, blotted and chopped. (I use the Oscar Mayer kind that is already cooked and I just microwave it for a min.)
a clove or two of garlic chopped fine
1 small to med sweet onion-vidalia if you can get one-chopped fine
2-3 stalks of celery chopped fine
1 small carton of whipping cream. (what is that, the pint? a half-pint?)
a few stalks of kale chopped fine but sometimes I don't have kale, and I have parsley, so that works.
red pepper flakes
Start your liquids in a pot on medium to highish heat and add your potatoes, cut in half lengthwise then sliced about 1/4" thick. Brown sausage and while that is browning, chop celery, garlic and onion to add to the pot. When the sausage is done add that without draining. If you are using mild italian, you may want to add a few shakes of red pepper flakes. Crumble and add the bacon. By this time the potatoes should be softer so I add the cream and stir till smooth and turn down the heat to a simmer. Add the kale or parsley and simmer till the soup makes the house smell good. Now your're ready to serve. Sprinkle grated parm or romano if you like.