This soup is very much like the "Zuppa Toscana" soup at "Olive Garden". In my opinion, it is even better!
The recipe was adapted from the site "thecandidappetite.com".
Serves 10 ( 1 generous cup = 4 points +)
- 20 oz. Jenny O hot Italian sausage links, casings removed
- 2 c. chopped onion
- 1 T. crushed garlic
- 1 tsp. salt
- 1 tsp. black pepper
- 2 bunches of kale, stemmed and chopped
- 1/4 tsp. ground nutmeg
- 3 c. sliced and halved Yukon Gold potatoes ( slice about 1/4 inch thick)
- 8 c. fat-free chicken broth
- 1/2 c. fat-free half and half
Heat a large heavy pot, such as a Dutch oven, over medium-high heat. Coat with nonstick spray and dd sausage, breaking apart with spoon. Cook until no longer pink. Remove sausage with a slotted spoon and drain on paper towels.
Add onion to the pan and cook until onion begins to soften. Add garlic, salt and pepper and cook until onions are tender. Stir in kale and cook until it begins to wilt. Stir in nutmeg. Cook kale until it is completely wilted down ( about 3 more minutes).
Add sliced potatoes and cooked sausage. Stir in chicken broth and bring to a boil. Lower heat and simmer until potatoes are tender and soft. Stir in half and half. Serve immediately.