In a dutch pan, sear
Sweet Italian Turkey Sausage (1.3 lb)
on each side until browned. Set aside on a plate to cool.
Slice sausages into 1-inch pieces.
Bacon (8 slices)
into small pieces and add to the pot. Fry until crispy. Remove bacon and set aside in a small bowl. Optionally, remove some of the bacon drippings.
to the pot with the bacon drippings and cook until clear.
Garlic (3 cloves)
and cook for one minute. Stir frequently. Reduce heat to medium and add
Low-Sodium Chicken Broth (16 fl oz)
Russet Potatoes (2)
to the pot along with the cooked sausage.
Kale (2 cups)
to the soup.
In a small bowl, add
Water (3 cups)
All-Purpose Flour (1/2 Tbsp)
or cornstarch until it makes a paste. Stir to combine and add to the soup.
Crushed Red Pepper Flakes (1 tsp)
if desired, and season with
Salt (to taste)
Ground Black Pepper (to taste)
Stir in the
Half and Half (1 cup)
and let heat through.
Simmer soup for an additional 5 to 10 minutes, stirring occasionally.
Ladle soup into bowls, serve with crispy bacon pieces and
Parmesan Cheese (to taste)