Olive Garden's Zuppa Toscana

Olive Garden's Zuppa Toscana

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 quart water
1 cup heavy whipping cream

Bake sausage in a 300 degree F oven. Bake approximately 1/2 hour;
drain on paper towels and cut into slices.

Place onions, potatoes, chicken broth, water, garlic in 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 through and serve.