INGREDIENTS:

1 Package of store-bought pie crust (You may also make your own if you prefer)

6 Oz turkey bacon

1 Lb plant-based sausage of your choice

10 Garlic cloves (peeled and minced)

1 Medium size onion (finely diced)

4 Cups chicken stock

1 Bag of teeny tiny potatoes from Trader Joe’s - Cut in halves (You may also use Yukon potatoes)

1 Kale bundle

1 Cup heavy cream

Salt and pepper to taste

INSTRUCTIONS:

1. In a large pot or dutch oven, over medium heat, sauté the bacon until browned. Remove bacon to a paper-towel lined plate. Spoon out excess oil, leaving about 1 Tbsp of oil in the pot.

2. Add Italian sausage, breaking it up with your spatula and sauté until cooked throughly. Remove to paper-towel lined plate.

3. Finely dice onion and add to the pot. Sauté for 5 minutes or until soft and golden then add minced garlic and leave it to sauté 1 min.

4. Add 4 cups broth and 6 cups water, and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.

5. When potatoes nearly done, add chopped kale and cooked sausage and bring everything to light boil.

6. Stir in 1 cup cream and bring to boil. Season to taste with salt and black pepper then remove from heat. Garnish with bacon and grated parmesan.

   *Recipe source: https://natashaskitchen.com/zuppa-toscana-recipe-video/

ASSEMBLING THE POT PIES:

Prepare pastry for ramekins, add 2 Tbsp of Parmesan cheese to flour/salt mixture. Cut pastry into 6 sections. Roll each piece between parchment paper. Form/cut into a circle half of an inch larger than ramekins. Place on top of filled ramekin. Fold so it is even with ramekin edges, press to crimp edges delicately. Cut design/lines on the top layer for opening; Brush the pastry with butter then pop it in the oven for 30-35 minutes. ENJOY!!