Zuppa Toscana Copycat Receipe (Olive Garden)

INGREDIENTS

    1 pound Italian sausage

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

    1 large onion, chopped

    1/2 can Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)

    2 cloves garlic minced

    2 cups kale or swiss chard, chopped

    2 cans chicken broth

    1 qt. water

    1 cup heavy whipping cream

INSTRUCTIONS

·         Cook sausage in a 300-degree oven. Bake approximately 1/2 hour, drain on paper towels, and cut into slices. (I just cook it on the stove)

·         Place onion, potatoes, chicken broth, water, and garlic in pot, and cook on medium heat until potatoes are done.

·         Add sausage, bacon bits, salt, and pepper to taste, and simmer for another 10 minutes.

·         Turn to low heat, add kale and cream. Heat through and serve.