Zuppa Toscana

Source: Olive Garden

1 lb mild Italian sausage (I use Jimmy Dean Italian)

2 large Russet potatoes, chopped

1 large onion, chopped (I use pre-chopped, frozen)

2 garlic cloves, minced (I use jarred)

2 cups kale, chopped

16 oz chicken broth

4 cups water

1 cup heavy whipping cream

Brown sausage in large soup pot. Drain fat. Over medium-high heat, add chicken broth, water, potatoes and garlic. Cook until potatoes are tender, about 10 minutes. Add kale and cream. Heat through and serve.

Variations: Switch kale for spinach, half and half for cream to save money. (Heavy cream is definitely better!)