Olive Garden's Zuppa Toscana

Olive Garden's Zuppa Toscana today. 

1lb spicy Italian sausage
2 Lg russet baking potatoes (I used about 5 small ones) dice them up, don't peel them.
1 large onion, chopped
2 garlic cloves, minced
2 cups kale or swiss chard, chopped
2 (8 oz) cans chicken broth
1 qt water
1 cup heavy whipping cream
Shredded Parmesan cheese

Cook the sausage. When done, drain very well. Set aside.

Add water, potatoes, onions, garlic and broth in your soup pan. Cook until the potatoes are tender.

Add whipping cream and kale. Cook for about another 10 minutes.

When you put the soup in the bowls, garnish with Parmesan cheese.