Zuppa Toscana

This is just like the soup they serve at Olive Garden- delish!

• 1 lb. spicy Italian sausage - crumbled
• 1/2 lb. smoked bacon - chopped
• 1 qt. water
• 2 (14.5 oz.) cans chicken broth (about 3 2/3 cups)
• 2 lg. russet potatoes - scrubbed clean, cubed
• 2 garlic cloves - peeled, crushed
• 1 med. onion - peeled, chopped
• 2 cups chopped kale or Swiss chard
• 1 cup heavy whipping cream
• salt and pepper - to taste

1. In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
2. In a skillet over medium-high heat, brown bacon; drain, set aside.
3. Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
4. Add sausage and bacon to pot; simmer for 10 minutes.
5. Add kale and cream to pot; season with salt and pepper; heat through.