Zuppa Toscana (Olive Garden)

Recipe via Suzanne & Monica

I LOVE Olive Garden, and this has to be my favorite soup from there. So yummy! Buon Appetito!

Ingredients
1 Pound Italian Sausage (I use 1/2 hot and 1/2 mild)
2 Large Russet baking potatoes sliced in half, then in 1/4 inch slices
1 large onion, chopped
4 slices of bacon, sliced in 1 cm pieces and fried crisp
2 cloves garlic minced
1 1/2 tsp crushed red peppers
2 cups of kale or swiss chard, chopped
2 cans of chicken broth (or 5 cubes of chicken bouillion and 10 cups water)
1 qt water
1 c. heavy whipping cream

1. Cook sausage in a 300 degree oven. Bake approximately 1/2 hour, drain on paper towels, and cut into slices
2. Place onions, crushed red peppers, potatoes, chicken broth, water, and garlic in pot, and cook on
    medium heat until potatoes are done.
3. Add sausage, bacon bits, alt and pepper to taste, and simmer for another 10 minutes
4. Turn to low heat, add kale and cream 1/2 hour before serving. Heat through and serve