Zuppa Toscana

I love eating at the Olive Garden. Sometimes I just don't love paying for it. This recipe came from a friend, and was only tweaked a tiny bit. It pairs great with Breadsticks and imitation Olive Garden salad. Enjoy!

Zuppa Toscana

1 lb Italian Sausage
3-6 potatoes, sliced thin
1 onion, chopped fine
4 cloves garlic, crushed
32 oz. (4 c) chicken broth
2 1/2 c water
1 bunch kale, torn
1 1/4 c cream
salt and pepper, to taste

In a medium stockpot cover the potatoes with water and some salt. Bring to a boil and simmer 10-20 minutes or until tender. In a separate stockpot, brown the sausage, onion, and garlic. Add the broth, water, and potatoes. Add the kale and cream 10 minutes before serving.