GF Zuppa Toscana Soup

If you love eating this soup at Olive Garden then you'll love this recipe. Often times I find homemade soups don't taste as good in the restaurants or out of the can, but this recipe was absolutely one of the most delightful soups I've tasted. Just as good, if not better. If you are gluten free make sure your meat is GF. Preservatives in meat are often not gluten free, so it should say gluten free on the label. I'm a vegetarian now, but when I was a carnivore this was delicious. I don't know how healthy it is, but I tried to make modifications to make it as healthy as possible!!!! As always don't forget to add me as your MFP friend.

1 pound Spicy Italian sausage (I get at Sprouts Farmer's Market)
1 large white onion, diced
4 slices turkey bacon chopped
3 cloves garlic, minced
8 cups GF chicken broth
2 cups Water
1 cup Heavy cream
3 large Russet potatoes, peeled and chopped
3 cups Kale, washed and roughly chopped
Sea Salt and pepper, to taste

1. In a medium skillet, saute the Italian sausage. Drain excess fat, set aside.

2. In a large soup pot, saute the bacon. When the bacon is half way cooked, add the onions and garlic. Saute until the onions are tender-about 5 minutes.

3. Add the chicken broth and water. Bring to a boil.

4. Add the potatoes and cook until soft, about 30 minutes.

5. Add in the heavy cream and sausage and cook until the soup is heated.

6. Stir in the chopped kale. Season with salt and pepper. Serve hot.

Serves 8