Description
A lighter version of the classic Italian sausage and kale soup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound lean Italian turkey sausage, casings removed
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 pound russet potatoes, thinly sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup evaporated skim milk or unsweetened almond milk
- 5 ounces kale, stems removed and chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add sausage and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Add onion to the pot and cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and water. Add potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in evaporated skim milk or almond milk.
- Add chopped kale and cook until wilted, about 3 to 5 minutes.
- Taste and adjust seasoning if needed before serving.
Notes
- For a thicker soup, mash a few potato pieces against the side of the pot.
- You can substitute chicken breast for sausage for a lower fat option.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4
- Sodium: 450
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 28
- Cholesterol: 65
Keywords: zuppa toscana, healthy soup, turkey sausage, kale, potato soup, light italian soup