Zuppa Toscana | GF/DF/SF | Umami

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