The recipe I used could be found here, but I will cut and paste to make things easier to see. Note: I also modified it just a wee bit.
- Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. I left the bacon inside the soup to cook with everything. Personally, I don't think crispy bacon in this soup would make a huge difference. But if you are looking for a crunch, remove the back from the onions before going onto the next step.
- Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes.
- Add crumbled bacon (if you did that), sausage, kale, and cream. Simmer 4 minutes and serve.
The first time I created this dish, I accidentally put the heavy cream in one step before when adding the water and other liquids. Don't fret, it turns out just fine one way or the other.
From what I am told, the soup tastes just like the one at Olive Garden. I suppose with the ingredients, you can't really stray too far from the original taste.