Toscana Soup

I love this soup! This is a copy of Olive Garden soup. For diabetes it is fine as is in moderation, but I also make it low fat. Enjoy

• Contributed by Healthy Recipes For Diabetic Friends Y-Group
• Source of Recipe: Lhj
• Makes 6 Servings.

Ingredients

• 3 links of Italian sausage (I use turkey Italian sausage)
• ¾ cups chopped onions
• 1 slice bacon, diced
• 1¼ tsp minced garlic
• 1 can (13¾ or 14½ oz) chicken broth (low-sodium)
• 2 cups water
• 2 medium potatoes, peeled and sliced (I use 1 potato or none and cube real small)
• 2 cups thinly sliced fresh kale
• ⅓ cup heavy or whipping cream (fat free ½ and ½)

Directions

1. Heat oven to 300°F.
2. Bake 3 links Italian sausage on jelly-roll pan 15 to 20 minutes.
3. Drain on paper towels; cool.
4. Cut into ¼ inch thick slices.
5. Cook onions and bacon in saucepan over medium heat 3-4 minutes.
6. Stir in garlic and cook 1 minute.
7. Add can of chicken broth, water and potatoes.
8. Bring to a boil; reduce heat to medium and simmer 25 minutes until potatoes are tender.
9. Stir in fresh kale,cream and sausage; cook 5 minutes.