I have always loved the Olive Garden's Zuppa Toscana Soup. I tweaked this recipe that I found on Allrecipes. This recipe is a full bodied soup without the dairy. Be sure to use your favorite sausage. I like mine with a little zing so I used hot italian sausage and a dash of hot pepper flakes.
1 (16 ounce) pork sausage
2 potatoes, cut into 1/4-inch slices
1 medium onion, chopped
6 slices bacon
1 1/2 teaspoons minced garlic
2 cups kale - washed, dried, and shredded
4 cup chicken stock
2 cups dairy free milk ( I used flax milk)
Salt and Pepper to taste
Hot pepper flakes (optional)
In a frying pan, fry bacon until crisp. Remove and drain on a paper towel lined plate. Set aside.
In the bacon drippings saute your onions and garlic until they are transculent. Remove and drain on a paper towel lined plate. Set aside.
Drain off the bacon fat. Fry your sausage in the frying pan. Drain off the fat and place sausage crumbles on a paper towel lined plate. Set aside.
In a large pot add stock and potatoes. Let simmer for 15 to 20 minutes or until your potatoes are fork tender, but not falling apart and mushy.
Add crumbled bacon, sausage, kale, and dairy free milk. Season with salt, pepper, and hot pepper flakes to taste. Simmer 10 minutes and serve.