Vegetarian Olive Garden Zuppa Toscana

Ingredients:

• 1 pound vegetarian Italian sausage (typically found in the produce section, mine was 14oz)
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 4 cups vegetable broth broth
• 3 russet potatoes, peeled and thinly sliced
• 3 cups kale, torn into bite size pieces
• 1 1/2 cups half and half
• 1/2 tsp salt 
• 1/4 tsp black pepper
• Parmesan cheese (optional)
• Fake bacon (optional) (Use 4 slices cooked and diced veggie bacon or some bacon topping, like Bac-O-Bits)

Preparations:

1. Heat a large skillet over medium high heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it browns. 
2. Meanwhile, heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
3. Stir in broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
4. Stir in sausage and kale until kale begins to wilt, about 1-2 minutes. Stir in half and half and let sit until heated through, about 1 minute. Season with salt and pepper.
5. Serve immediately, garnished with bacon and parmesan cheese.