Zuppa Toscana

1 LB Italian Sausage
2 Lg Potatoes quartered
1 TB Olive Oil
1 Lg Onion
2 Cloves Garlic minced
2 C Kale, chopped
2 cans Chicken Broth
1 Qt Water
1 C Heavy Cream

Cook sausage in 300* oven. Bake approximately 30 minutes. Drain on paper towel and cut into slices.

Heat Olive Oil in skillet over medium heat. Add onion and cook until onion is translucent. Add garlic and cook 2 minutes. Remove from heat.

Combine onion mixture, potatoes, chicken broth and water in large pot and cook over medium heat until potatoes are done, about 20 minutes. Add sausage and salt and pepper to taste; simmer 10 minutes. Reduce heat to low, add kale and cream, and simmer until heated through, and kale is just tender.

Serve Hot.