Italian Sausage Soup

So, I kind of have this thing for soups. They are definitely one of my most favorite things to make. I mean, they basically cook themselves after all. Throw in some stock, veggies, meat, anything really, let it sit, stir a few times, and you're done! Yep. There's nothing like a really good soup. And this one's a good one. If you've ever had the Zuppa Toscana from Olive Garden, this is basically the same thing, but "healthified". It's a bit spicy and has a lot of flavor for such a simple soup. I usually serve homemade breadsticks with this soup when I have some extra time, but any breadsticks would go great with this. Enjoy!

Italian Sausage Soup

Adapted from: eatbetteramerica.com

2 slices bacon
1/2 lb lean Hot Italian turkey sausage, casings removed
2-3 medium russet potatoes, cubed
1 large onion, chopped
2 cloves garlic, finely chopped
1 teaspoon Italian seasoning
salt and pepper, to taste
1/4 teaspoon crushed red pepper flakes
4 cups water
2 cans chicken broth
4 cups chopped fresh kale
1 cup fat-free half-and-half or regular half-and-half

1. In large pot, cook bacon until crisp; drain on paper towel. Crumble bacon; set aside. Remove and discard drippings from saucepan.
2. In same pot, cook sausage over medium-high heat 6 to 8 minutes, stirring frequently, until no longer pink. Drain well on paper towels; set aside.
3. In same pot, mix potatoes, onion, garlic, Italian seasoning, salt, pepper, pepper flakes, water and broth. Heat to boiling. Reduce heat to low; cook uncovered about 10 minutes, stirring occasionally.
4. Stir in bacon, sausage, and kale. Cook 10 to 15 minutes, stirring occasionally, until potatoes and kale are tender. Stir in half-and-half; cook just until heated.