Zuppa Toscana Soup like Olive Garden's

My work supervisor got this recipe somehow and gave it to me.  I haven't tried it yet-being a poor, busy college student I don't have the ingredients or time to make it-but she says it tastes pretty close to the real thing.  Hopefully I'll be able to make it sometime soon.  Maybe when I'm home for Thanksgiving...

1 lb. spicy Italian sausage crumbled

1/2 lb. chopped bacon

1 qt. water

2 14.5 cans chicken broth

2 lg. russet potatoes cubed or thinly sliced

2 crushed garlic cloves or 2T minced

1/2 c. chopped onion

2 c. chopped kale or swiss chard

1 c. heavy whipping cream

salt and pepper to taste

In a skillet brown sausage, drain and set aside.   Brown bacon, drain and set aside.  Combine water, broth, potatoes, garlic and onion in soup pot and bring to a boil.  Simmer till potatoes are tender.  Add sausage and bacon, simmer 10 minutes.  Add kale and cream, salt and pepper to pot.  Heat thru or keep on a low simmer till served.