ZUPA TOSCANA

1/2 lb Italian Sausage (Jimmy Dean)
3/4 cup diced onions
1 slice bacon cut into 1/4" pieces (I dice it)
1 1/4 tsp minced garlic
4 cups nonfat low sodium chicken broth
salt and pepper to taste
2 baking potatoes peeled and diced 1/4" cubes
2 cups kale, chopped
1/3 cup heavy whipping cream

Separate sausage into pieces and place into a small baking dish. Bake sausage at 300 degrees for 15-20 minutes in the oven. Saute onions with the bacon on medium low heat until the onions are transparent. Add the garlic. Meanwhile, place chicken broth into a pot. Place the potatoes, sauteed onions mixture into the chicken broth and bring to a boil. Reduce heat and let simmer for 15 minutes. Add greens, cooked sausage, cream salt and pepper. Simmer 5 minutes longer and serve while hot.

I like to add just a little more cream, about 1/2 cup and some for a creamier taste. This is the soup that Olive Garden makes and one of Jason's favorite soups. However, he likes my soup so much more! Enjoy!