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Zuppa Toscana (Dairy-Free)

A quick, delicious, and dairy-free rendition of the Olive Garden famous soup.
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Ingredients
  

  • 6 bacon slices, chopped
  • 1 lb mild Italian sausage
  • 1 medium yellow onion, finely diced
  • 4 garlic cloves, minced
  • 1 Tbsp Italian Seasoning
  • 1 tsp salt
  • .5 tsp pepper
  • 6 medium, Yukon gold potatoes, cut into chunks
  • 6 cups chicken broth
  • 6 cups kale, roughly chopped
  • 1 cup unsweetened Nutpods creamer

Instructions
 

  • Set a large pot or Dutch oven over medium-high heat. Add bacon and cook while stirring until browned (about 5-6 minutes). Remove and set aside.
  • Remove bacon grease. Add Italian sausage and cook until browned while breaking it with a wooden spoon. Remove and set aside.
  • Add onion and garlic and saute until soft (about 5-6 minutes). Add potatoes, broth, Italian Seasoning, salt, pepper, cooked sausage, stir and cover.
  • Bring to a low boil, cover, and cook for 15 minutes or until potatoes are tender. Add Nutpods creamer or milk of choice, kale, and stir.
  • Continue to cook on low for 5 minutes. Serve immediately and enjoy.
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