Zuppa Toscana

Ingredients

2 slices bacon, roughly chopped

1 cup minced yellow onion (about ½ medium onion)

4 garlic cloves, minced

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 pound hot Italian pork sausage (if you buy it in links, remove from the casings)

2 tablespoons arrowroot flour

4 cups (32 ounces) low-sodium chicken broth

1 teaspoon Italian seasoning

4 cups chopped deribbed lacinato kale (about 1 bunch)

2 cups peeled and cubed (½-inch) russet potatoes (about 1 large potato)

1 cup dairy-free creamer (sub heavy cream if not dairy-free)

1 tablespoon nutritional yeast (sub ¼ cup grated Parmesan cheese if not dairy-free)

2 tablespoons freshly squeezed lemon juice (about 1 lemon)

2 tablespoons chopped fresh parsley, optional for garnish

Directions

HEAT a large pot or Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until just crispy, 4 to 6 minutes. Using a slotted spoon, transfer the cooked bacon to a plate lined with paper towels and set aside, reserving the bacon fat in the pot.

ADD the onion, garlic, salt, pepper, and sausage to the pot and cook, breaking up the meat with a wooden spoon, until cooked through and no longer pink, 4 to 5 minutes.

ADD the arrowroot flour and stir until well incorporated into the meat mixture. While stirring, slowly pour in the chicken broth. Bring the soup to a boil, reduce the heat to a simmer, and add the Italian seasoning, kale, and potatoes. Cover and cook until the potatoes are tender, 10 to 15 minutes.

UNCOVER and stir in the creamer and nutritional yeast. Simmer for 5 minutes to let the flavors meld with the creamer. Stir in the lemon juice.

SERVE in bowls topped with the cooked bacon bits and garnish with parsley, if desired.