Healthy Zuppa Toscana

0 Brown the sausage. In a dutch oven or stock pot, brown the sausage crumbles over medium high heat, approximately 3 minutes.
1 Build the soup base. Add the broth, herbs & spices, garlic infused olive oil and diced potatoes to the pot, reducing the heat to medium low. Allow soup to simmer for 30 minutes or until potatoes are tender.
2 Add kale & brown pancetta. After 30 minutes, add the kale to the soup and stir gently to combine. Allow soup to simmer for another 10 minutes; while doing this, brown the pancetta in a pan over medium heat on the stove top & add to the soup base once finished.
3 Add in the milk & serve. Once the pancetta has been added, remove from the heat and stir in oat milk. You'll also need to remove the bay leaves during this step. Ladle soup into bowls, top with fresh grated parmesan and parsley and enjoy.