Healthified Italian Sausage Soup

I love soups and  I love going to Olive Garden for their soup, salad and breadsticks and their Zuppa Toscana is my favorite.  It isn't the healthiest so when I saw this recipe that is pretty much the same soup just much healthier I was excited!  Give this a try, it has great flavor and you won't even miss the calories.

Healthified Italian Sausage Soup
Prep time: 30 minutes
Total time: 55 minutes
Servings: 10

2 slices bacon
1/2 pound lean Italian turkey sausage
2 large russet potatoes cut into cubes
1 large onion chopped (1 cup)
2 cloves garlic, finely chopped
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper flakes
4 cups water
3 1/2 cups reduced sodium chicken broth
4 cups chopped fresh Kale or Swiss chard leaves
1 can cannelini beans, rinsed and drained
1 cup fat free half-and-half

In 4-quart nonstick saucepan or Dutch oven, cook bacon until crisp; drain on paper towel. Crumble bacon; set aside. Remove and discard drippings from saucepan.
 
In same saucepan, cook sausage over medium-high heat 6 to 8 minutes, stirring frequently, until no longer pink. Drain well on paper towels; set aside.
 
In same saucepan, 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.
 
Stir in bacon, sausage, kale and beans. Cook 10 to 15 minutes, stirring occasionally, until potatoes and kale are tender. Stir in half-and-half; cook just until heated.