Olive Garden Zuppa Toscana Recipe

1 pound Italian sausage
2 large russet baking potatoes sliced in half and then in 1/4 inch slices
1 large chopped onion
1/2 can. Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
2 cloves garlic, minced
2 cups chopped kale or Swiss chard
2 14.5 ounce cans chicken broth
1 quart water
1 cup heavy whipping cream


Cook sausage in a 300-degree oven for approximately 1/2 hour; drain on paper towels 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, bacon, salt, and pepper to taste and simmer for another 10 minutes. Turn to low heat; add kale and cream. Heat thoroughly and serve.