*** Zuppa Toscano

• 1 lb Jennie-O Hot Italian Turkey Sausage (4 links)
• 2 lbs russet baking potato, unpeeled
• 1 medium to small onion, chopped
• 3 strips of thick-cut bacon
• 4 cloves garlic, minced
• 2-3 cups kale, deviened and chopped
• 32 oz fat-free chicken broth
• 2 1/2 cups water
• 1 1/4 cup fat-free half & half

Remove skins from sausages and separate meat into small chunks, and browning it. Put the sausage aside into a stockpot.

Cook the onions for about 5 minutes in a skillet and place them in the stockpot. Cook the bacon in the skillet, chop it up, then place in the stockpot.

Thinly slice the potatoes with a mandolin slicer. Add them to the stockpot, along with the garlic, chicken broth, and water. Boil about 25 minutes, until the potatoes are tender.

Add the kale and half & half and simmer for another 15 minutes, stirring frequently. Add salt and pepper as needed.

Makes 6 servings, 6 WW PointsPlus each.