I love kale and turkey sausage, so combining those two ingredients together, you can guarantee it's a dish I always go back for seconds. Inspired by Olive Garden's Zuppa Toscana, I came up with my own modified (and healthier) version that doesn't require heavy cream.
Here's what you'll need:
- 1 package of turkey kielbasa sliced (Chicken andouille sausge is also a good substitute)
- 1 bag or bundle of chopped kale (I sometimes like having bigger chunks of kale so I'll break the leaves by hand vs. knife)
- 1 chopped yellow onion
- 2 boxes of chicken broth
- 1 peeled and thinly sliced potato
- 1 tbsp worschester sauce
- Salt and pepper
- 1 tbsp extra virgin olive oil
- Heat olive oil in a large pot over medium high heat.
- Add onion and saute for about 2 minutes before they start to become translucent.
- Add potato to onion and 1/2 tbsp of salt and pepper. Saute for another 5 minutes.
- Add sliced turkey sausage and kale to mixture in the pot.* Stir until all ingredients have been evenly mixed together.
- Add both boxes of chicken broth and worschester sauce. Mix and lower heat to medium-low.
- Let the soup simmer for about 10 minutes and serve.
*If you enjoy a little bit of spice add 1 tbsp of red pepper chili flakes to this step.