Olive Garden Toscana Soup (Zuppa)

Sister Nancy B. made this for our 2017 Progressive Dinner.

About 6 servings

1/2 lb. Italian Sausage Links
2 C. Kale
3/4 C. diced onions
2 potatoes, peeled and halved lengthwise and cut into 1/4 inch slices
1/3 C. heavy whipping cream
1 slice bacon, cut into 1/4 inch pieces
salt
1 1.4 tsp minced garlic
4 C. chicken broth

Place sausages on a baking sheet and bake at 300 for 15-20 min.
Halve lengthwise, then cut diagonally into 1/2 inch slices.
Place onions and bacon in a 3-4 qt saucepan and cook over medium heat until onions are almost transparent, 3-4 min.
Add garlic and cook 1 minute.
Add chicken broth and potatoes.
Bring to a boil, reduce heat and simmer 15 min.
Add greens, sausage, whipping cream and salt to taste.
Simmer just 5 min longer.
*This is a light soup.