Once you have all your ingredients ready this is a very quick soup - my turkey sausage was in a meat carton not a roll so I just cut it with my knife into little cubes and cooked it that way so it came out with these nice little hunks - depending on your brand of sausage you may have to add a little olive oil to the pan when browning the sausage.
Back into the same pan the onion, the bacon and then when they are translucent...
add the garlic for a minute or two, just make sure to not burn the garlic.
Slice your spuds in half and then into half moons.
Add in the chicken broth...
At this point I place the soup into a soup pot and cook until the potatoes are fork tender.
Add the milk and the Wondra flour...
Then the kale - I love that you may now purchase the kale in a bag, cleaned and chopped - how easy is that?
Ready for lunch with a little bread! Oh, so good on a cold winter day!
My head test pilot - hubby! Shhhh, he had no idea I took the photo!
Recipe for lower calorie Zuppa Toscana Soup
- 1 pound turkey mild Italian sausage
- 4-5 medium russet potatoes, cut in half and then in half moons
- 2 cloves garlic, minced
- 1 large white onion, chopped (or two medium)
- 4-5 cups chicken broth
- 2 cups kale or more, be sure and pack the kale down in your measure container
- 3 cups 2% milk, could use 1% or FF.
- kosher salt and freshly ground pepper, to taste
- 2 T of Costco crumbled bacon (30 cal per TBSP)
- 1 t red pepper flakes (you may omit if you do not like a bit of heat)
- 1-2 T Wondra Flour
- Place Italian sausage in a large skillet and cook over medium-high heat until browned on all sides. About 5 minutes. Set aside.
- Add the onion and bacon, sauté until softened and translucent. 5-6 minutes. Season with salt and pepper.
- During the last minute of cooking, add garlic and sauté, stirring frequently so it doesn’t burn, will take a minute or two.
- Pour in chicken broth and bring to a boil. Add potatoes and cook until potatoes are fork tender.
- Add 1-2 T Wondra flour to the milk and whisk until all smooth, add to the pot.
- Return sausage to pot and add the kale. Cook until leaves are wilted and sausage is warmed through. 3 minutes.
- Taste for seasoning and add salt and pepper if necessary
- Ladle into serving bowls and serve immediately.
Cooks note: Depending on the size of the potatoes, the amount of kale you add, you may have to add a little more chicken broth so you have sufficient broth to make this soup!
Thank you for stopping by.