Zuppa Toscana

This recipe is very close to the one made at Olive Garden - one of the reasons Olive Garden is my favorite restaurant!  I used the sweet Italian sausage when I made this the other day, and have also made it with just the spicy Italian sausage.  I would suggest using half sweet and half spicy sausage for a better balance.

• 1 lb Italian sausage
• 2 lg russet baking potatoes, sliced in half then in 1/4″ slices (I used smaller potatoes that we had from the garden, the equivalent of about 2 1/2 large potatoes.)
• 1 lg onion, chopped
• 1/2 can bacon bits (Oscar Mayer Real Bacon Bits is best)
• 2 cloves garlic, minced
• 2 c kale or swiss chard, chopped
• 2 cans chicken broth
• 1 qt water
• 1 c heavy whipping cream

Cook sausage in a 300 degree oven for approximately 30 minutes.  Drain sausages on paper towels and cut into slices.  Place onions, potatoes, chicken broth, water, and garlic in a large saucepan or Dutch oven and cook on medium heat until potatoes are tender.  Add sausage and bacon.  Salt and pepper to taste.  Simmer for another 10 minutes.  Turn to low heat.  Add kale and cream.  Heat through and serve.  Makes 4-6 servings.