Zuppa Toscana Soup - Light Version

Ingredients

• 1 lb hot Italian turkey sausage
• 1 quart water
• 29 ounces chicken stock
• 2 1/2 lbs russet potatoes, peeded and cubed
• 2 cloves garlic
• 1 medium onion
• 2 cups kale, chopped
• 1/2 cup non-fat powdered milk, dissolved w/ a bit of water

Directions

1. 1

   Brown and drain turkey sausage (rinse if you wish) and set aside.

2. 2

   Add onion and cook for 3 minutes then add garlic and cook additional 1-2 minutes.

3. 3

   Add remainder of ingredients except Kale and powdered milk.

4. 4

   Cook until potatoes are tender.

5. 5

   Add Kale and powdered milk solution and simmer additional 5 minutes.