Healthy Zuppa Toscana

• servings: 8 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

1 tablespoon olive oil

1 pound ground Italian turkey or poultry sausage (or 6 links with casings removed)

1 medium onion (chopped)

6 cloves garlic (finely minced. You'll get about 2-3 teaspoons of minced garlic.)

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon crushed red pepper

2 lbs yellow or russet potatoes (skins removed and cut into bite-sized pieces.)

4 cups chicken broth

2 cups unsweetened coconut milk (carton) (you can substitute any milk, half and half, or cream.)

1/2 teaspoon salt

3-4 cups chopped kale

salt and black ground pepper

Directions

Heat the olive oil in a large soup pot and cook the italian sausage until no longer pink. As it's cooking use a spoon or spatula to break into small pieces.

Add the onion, garlic, basil, oregano, thyme, and crushed red pepper flakes to the sausage and cook that for 5 minutes or until the onion and garlic start to soften.

Stir in the potatoes, chicken broth, and coconut milk and bring to a boil and then simmer until potatoes are soft - this takes about 15-20 minutes.

Give the soup a taste, and then add in the salt.

Stir in the kale and cook for another 15 minutes or until the kale is tender.

Nutrition

• Serving Size: 1 g
• Calories: 310 kcal
• Total Fat: 8 g
• Saturated Fat: 2 g
• Cholesterol: 9 mg
• Sodium: 216 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 23 g