Zuppa Toscana Soup - Light Version |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This Italian potato and sausage soup is my version of Olive Gardens soup recipe. It's to die for on a cold day with a great bottle of wine! 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. Brown and drain turkey sausage (rinse if you wish) and set aside.
2. Add onion and cook for 3 minutes then add garlic and cook additional 1-2 minutes.
3. Add remainder of ingredients except Kale and powdered milk.
4. Cook until potatoes are tender.
5. Add Kale and powdered milk solution and simmer additional 5 minutes.
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