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This started out as a knock off recipe of the Olive Garden’s Zuppa Toscana. As time went on it became a very different soup, but man it taste good and it’s actually pretty healthy.

1 lb turkey sausage
3 cups Kale
4 large russet potatoes chunked, large
1 1/2 tsp Red pepper flakes
2 can coconut milk
6 cans chicken broth

Empty chicken stock into pan and add chunked potatoes
Cook potatoes until tender, roughly 20 minutes

While the potatoes are cooking, cook sausage and crushed red pepper in skillet
Once cooked I add the chopped kale to the skillet and let it wilt a bit.

Once the potatoes are tender add the sausage and kale to the pot.
Add 2 cans of coconut milk and stir

Give the soup time to warm up the coconut milk you just added.
I’m a huge fan of garlic, but I’m too lazy to deal with actual garlic cloves so I normally use power. I can’t even begin to guess how much I add, but trust me you’ll want to add some garlic to your soup. Others think it is better with onions, but I can’t stand onions so I avoid those at all cost.

That’s it. It’s super easy and delicious!