Copycat Olive Garden Zuppa Toscana - cooking recipe

Ingredients

1 lb Italian sausage
2 large baking potatoes, halved, sliced (I like to leave the skins on)
1 medium onion, chopped
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
4 cups chicken broth, low sodium (you can add salt but you can't take it out)
2 cups water
1 cup half-and-half
1 1/2 teaspoons granulated sugar
2 tablespoons olive oil

Preparation

Heat 1 tbsp olive oil in a skillet and add the sausage. Crumble sausage with spoon and brown sausage until no longer pink. Drain and set aside.
Add 1 tbsp olive to a soup pot and add the onions and garlic.
Cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the pot with the onion mixture.
Bring to a boil over high heat.
Add the potatoes, and boil until fork tender, about 20 minutes.
Reduce the heat to medium and stir in the heavy cream, sausage and the kale.
Heat through but do not boil.