Skinny Zuppa Toscana

• Gluten free

• Meat

  • 6 slices Bacon, cooked
  • 1 (19.5 oz package Jennie-o hot italian turkey sausage

• Produce

  • 2 tsp Garlic
  • 1 cup Kale
  • 1 Onion, small
  • 2 Russet potatoes, large

• Canned Goods

  • 64 oz Chicken broth

Found on sixsistersstuff.com

Description

Ingredients

• 64 oz chicken broth
• 2 large russet potatoes, sliced into thin rounds
• 1 small onion, diced
• 2 teaspoons minced garlic
• 1 (19.5 oz) package Jennie-O Hot Italian Turkey Sausage, removed from casings
• 6 slices cooked bacon, crumbled
• 1 cup chopped kale

Directions

• In a large soup pot, heat chicken broth and potatoes over medium-high heat.
• While the potatoes are heating, heat diced onion, garlic, and turkey sausage in a large skillet until sausage is browned. Once browned, add the mixture to the potatoes and broth.
• Add in crumbled bacon and let simmer for 10-15 minutes until the potatoes are soft.
• Stir in chopped kale and serve.

Nutrition