Zuppa Toscana

 *6/18/10 I grew swiss chard this year specifically for this recipe and finally got to try it today!  Fabulous!  I also made it more frugal by using homemade yogurt instead of cream.  It was a lighter version but still good:)

I got this recipe from the zaar and then read all the reviews and followed some of the suggestions. This is absolutely awesome and I highly recommend trying it:) I've never used kale before so this was another first for me too!
This is supposed to be a copycat of an Olive Garden soup but I don't normally order soups at restaurants so I'm not sure if it is a copycat or not.

1 lb Italian sausage (I used mild)
4 large russet baking potatoes, sliced in half,and then in 1/4 inch slices
1 large onion, chopped
1/2 can oscar meyer bacon bit (I used about 6 slices crumbled bacon)
2 cloves garlic, minced
2 cups kale or swiss chard, chopped (used kale and lots more than 2 cups)
1 LARGE can chicken broth
1 cup heavy whipping cream


Remove casings and cook sausage in a skillet. Set sausage aside.
Cook onions and garlic with a little olive oil in the same skillet.
Place onions, garlic, potatoes, chicken broth in pot, and cook on medium heat until potatoes are done.
Add sausage and bacon.
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add kale and cream.
Heat through and serve.