Toscana Soup
(Inspired by Olive Garden's Zuppa Toscana)

Ingredients

• 1 lb. spicy Italian sausage, fat drained
• 2 large russet potatoes, sliced ¼’
• 1 large onion, chopped
• 2 tbsp. soy bacon bits (or real bacon bits)
• 4 garlic cloves, minced
• 4 c., fresh kale
• 8 ¾ c. chicken stock
• 1 c. fat free, half and half
• salt and pepper to taste

Directions

1. Cook Italian sausage in a large pot. Drain the fat.

2. Add onions and garlic in same pot and cook until aromatics are released from the garlic about 30 seconds to 1 minute.

3. Add chicken stock and potatoes and cook over medium heat until potatoes are soft.

4. Add soy bacon bits, kale and half-and-half and cook another 10 minutes over a low simmer.

5. When kale is soft, season with salt and pepper to taste, and serve.