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Olive Garden Copycat Zuppa Toscana
1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
Directions:

1 Chop or slice uncooked sausage into small pieces.
2 Brown sausage in your soup pot.
3 Add chicken broth and water to pot and stir.
4 Place onions, potatoes, and garlic in a separate pot.
5 Cook on medium heat until potatoes are done.
6 Add sausage and bacon.
7 Salt and pepper to taste.
8 Simmer for another 10 minutes.
9 Turn to low heat.
10 Add kale and cream.
11 Heat through and serve.