Olive Garden Zuppa Toscana Paleo Style

I am concentrating on eating Paleo,and I have been branching out to try new recipes.  I love the original recipe for this soup, my friend Angela gave me an awesome recipe for the real thing, but I wanted to see if I could find a recipe for a Paleo verson.  I found this recipe from Paleo Cupboard, but I really don't like parsnips.  I had Yams on hand, so I cooked one large yam in the microwave and then peeled and diced it in fairly small cubes for the potatoes.

1 medium onion, chopped 
3 cloves garlic, chopped
2 Tbsp. bacon fat 
1 pound ground Hot Italian sausage

8 cups chicken stock
1 large sweet potato cooked and cubed in small cubes
4 strips crispy cooked bacon, crumbled
4 cups chopped kale leaves (stems removed)  I also use chopped baby greens
- 1 cup almond milk (unsweetened)
- Sea salt and ground black pepper to taste

Directions:1. Place a large stockpot over medium high heat. Heat the bacon fat and add the chopped onion and garlic to the pan. Saute for about 3 minutes 
2.  Add the Italian sausage to the pan and stir to brown the sausage for about 5 minutes.
3. Add the chicken stock and sweet potato and stir to combine. Bring to a boil and then reduce heat to low. Allow to simmer for about 10 minutes. Add the kale and almond milk and allow to simmer for another 5 minutes or until heated through and sweet potatoes and kale are tender. Add sea salt and ground black pepper to taste. Serve.