Recipe(tried): Olive Garden Zuppa Toscana II (copycat recipe)

Olive Garden Zuppa Toscana II

Notes: This is my personal recipe for this. You may wish to add about a half teaspoon of fennel to this for an added taste.

1 lb. Italian sausage
2 large russet baking potatoes sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/2 can Oscar Meyer real bacon bits (these are less fatty than real bacon)
2 cloves garlic minced
2 cups kale or Swiss chard chopped
2 cans chicken broth
1 qt. water
1 cup heavy whipping cream

Cook sausage in a 300-degree oven. Bake approximately 1/2 hour, drain on paper towels and cut into slices.

Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.

Add sausage, bacon, salt, and pepper to taste, and simmer for another 10 minutes.

Turn to low heat, add kale and cream. Heat through and serve.