Healthier Zuppa Toscana (Olive Garden Clone)

• 3 (32 ounce) low sodium chicken broth
• 3 pieces bacon, chopped
• 1 large onion white, diced fine
• 6 large russet potatoes, peeled and diced
• 1 lb sweet Italian turkey sausage
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 bunch spinach or 1 bunch kale, cut into bite size pieces
• 1 cup half-and-half cream, fat-free
• 1/4 teaspoon ground aniseed
• 1/2 - 1 teaspoon salt, depending on taste
• 1 dash red pepper flakes
• black pepper

1. In a large stock pot, cook the bacon until somewhat done.
2. Add the onion and saute until almost caramelized (golden color).
3. Add chicken stock and water, then bring to a light boil and add potatoes.
4. Cook Italian sausage (with casings removed) separately in a skillet.
5. When nearly done add garlic to the pan and cook until sausage is done and the consistency of ground beef.
6. Add mixture to the stock.
7. When the potatoes have softened, gently press some of them to the side of the pan to thicken the soup; leaving some whole.
8. Add fat free half and half, spinach, salt, aniseed, and peppers.

chicken broth, bacon, onion white, russet potatoes, sweet italian turkey sausage, garlic, olive oil, spinach, cream, ground aniseed, salt, red pepper, black pepper

Taken from www.food.com/recipe/healthier-zuppa-toscana-olive-garden-clone-510674 (may not work)