Olive Garden Zuppa Toscana Soup

Cook the bacon pieces in a large heavy-bottomed pot over medium-high heat until crispy, about 7–8 minutes.
Remove the bacon with a slotted spoon and place on a paper towel-lined plate, leaving the bacon fat in the pot.
Reduce the heat to medium and sauté the chopped onion until lightly browned, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle in 1 teaspoon of salt and the dried oregano, stirring to combine.
Add both types of sausage to the pot along with 2 teaspoons of salt. Break the sausage into smaller pieces and cook on medium-high heat until browned, about 5 minutes.
Stir in the diced potatoes, then pour in the chicken stock. Bring the mixture to a boil, then reduce heat and simmer for 10–12 minutes until potatoes are tender.
Add the chopped kale to the soup and cook for an additional 5 minutes until wilted and tender.
Turn off the heat and gently stir in the heavy cream until fully incorporated.
Serve the soup in bowls topped with crispy bacon and sprinkle with red pepper flakes if desired.