Zuppa Toscana

I don't know who all posts on this blog, or if you're all in Southern California or what...but up here in North Idaho we are entering soup season! This is a copycat Olive Garden recipe, but honestly, I like this version better.

1 lb Italian sausage

2 large russet baking potatoes, sliced lengthwise once and then in 1/4 inch slices

1 large onion, chopped

1/2 can bacon bits (I'm sure real bacon would be fine as well)

2 cloves garlic, minced

2 C kale or swiss chard, chopped

2 cans chicken broth

1 quart water

1 C heavy whipping cream (I used regular and it was fine)

Cook sausage in a 300° oven for approximately 30 minutes. Drain and cut into slices. Place onions, potatoes, chicken broth, water, and garlic in a pot, and cook on medium heat until potatoes are done.

Add sausage and bacon. Salt and pepper to taste.

Simmer for another 10 minutes and then add kale and cream.

Heat through and serve.