Zuppa Toscana-My Version

• 1 lb kale, chopped
• 4 baking potatoes, halved and sliced
• 1 lb hot Italian turkey sausage, casings removed
• 2 quarts unsalted chicken stock
• 1 cup low-fat milk
• 2 garlic cloves

1. Brown sausage in soup pot, breaking into small pieces.
2. When almost done, add minced garlic; drain fat.
3. Add stock and bring to a simmer.
4. Add potatoes and kale.
5. If additional liquid is needed, add water or more stock.
6. Season to taste with salt and pepper and any other seasonings you desire.
7. When potatoes are done, add milk and serve.

kale, baking potatoes, hot italian turkey sausage, chicken, lowfat milk, garlic

Taken from www.food.com/recipe/zuppa-toscana-my-version-517466 (may not work)