Vegetarian Toscana Soup

I found a version of Olive Garden's Toscana Soup. I decided to try and make it not only vegetarian but low-fat as well!! and I succeeded!

Ingredients

6 Morningstar Breakfast Patties, thawed and crumbled
Vegetrable spray
1/3 cup diced onion
1 1/4 teaspoons minced garlic
red pepper flakes (however much you want to make is spicy)
4 cups vegetable broth
2 potatoes, halved and sliced
2 cups sliced kale
1/2 cup fat free half and half
1 tablespoon cornstarch

Preperation

• Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute.
• Stir in broth and potatoes; simmer 15 minutes.
• Reduce heat to low and add sausage crumbles, kale, the half and half and the cornstarch; simmer until heated through and serve.

Nutrition (makes about 5 servings)

Serving size - Calories - 180, Fat - 5.3g, Carbs -20.3g, Fiber - 2.6g, Protein 13.5g