Enter Zuppa Toscana and April's mom's rolls known as Gigi's Yeast Rolls
I've been making this soup for quite a few years now. It's been made popular by Olive Garden, but who can spend $4.95 every time they want a good bowl of soup???
Besides, I think mine is better because it has more chunky yumminess.
1 lb mild Italian Sausage, removed from casing and crumbled
2 medium potatoes cut into half inch chunks
3/4 large onion diced
2/3 cup crumbled bacon
2 cloves minced garlic
2 cups chopped kale
2 cans chicken broth
2 cups half and half (evaporated milk works too, or regular milk in a pinch)
1/2 cup grated Parmesan cheese
Brown sausage in a soup pot with onions over Medium High heat. Add garlic when almost done. Drain. Reduce heat to medium. Add broth, potatoes and bacon and bring to a light simmer. Cook until potatoes are cooked through. Add half and half and heat until very lightly simmering. Finally, add Parmesan and kale and turn off heat. Kale should wilt pretty quickly. Serve with hot rolls.
To add Italian flair to the rolls, brush with melted butter after cooking and light salt with garlic salt. Yum!