Zuppa Toscana Soup

-1 lb. Spicy Italian Sausage (Use Turkey sausage for less fat/calories)
-1 Package of Real Bacon Bits (2.5-2.8oz)
-3 Cups Water
-1 32oz Container of Chicken Broth
-2-3 large Russet Baking Potatoes sliced in half, and then in 1/4 inch slices
-2 garlic cloves - peeled, minced (or used minced garlic from a can)
-1 med/ large onion - peeled, chopped
-2 cups Kale (wash then rip to small bite sized bits)
-1 pint(2 cups) of half and half
-Salt and pepper (To Taste) -Red Pepper Flake (To Taste)

1. In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it
2. While Sausage is browning, sauté onion and garlic in separate skillet for 1-2 mins
3. After Sausage is Browned, Drain well and set aside.
4. Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
5. Add sausage and bacon to pot; simmer for 10 minutes.
6. Turn Heat to Low, Add kale and half and half to pot; season with salt and pepper and red pepper flakes; then heat through and Serve.

Serve hot with Breadsticks or a Baguette and lightly garnish with Parmesan Cheese. This Recipe(Using Turkey Sausage) serves 14 people with a serving size of 1 cup. Each 1 cup Serving is approx 150 calories 
*For a thicker soup, whisk water with cornstarch and slowly add to soup until desired thickness is reached.

Number of Servings: 14

Recipe submitted by SparkPeople user ILLINIFF139.