Olive Garden Zuppa Toscana Soup

• Olive Garden Zuppa Toscana Soup
• Recipe from copykat.com
• 
  
• 1 pound sweet or hot Italian sausage links
• 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 garlic cloves, 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

Instructions

Preheat the oven to 300 degrees F. Put the sausages in a baking pan and roast for about 30 minutes, until cooked through. Drain on paper towels and cut into slices.

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.