Olive Garden Zuppa Toscana Soup
2 large russet potatoes, peeled, cut in half lengthwise, then sliced 1/4-inch thick
1 large onion, chopped
2 (14.5 ounce) cans chicken broth
1 quart water
2 cloves garlic, minced
1/4 cup Oscar Mayer Real Bacon Bits (1/2 can)
Salt and pepper
2 cups chopped fresh kale or Swiss chard
1 cup heavy cream
1lb sausage, Italian or sweet
Sauté sausage on the stove over medium heat, set aside.
Place the potatoes, onions, chicken broth, water and garlic in a pot and cook on medium heat until potatoes are done. Add the sausage, bacon,and salt and pepper to taste and simmer for another 10 minutes. Turn the heat to low. Add kale, the cream, and more water, if necessary. Heat thoroughly and serve.