Zuppa Toscana Soup - Light Version - cooking recipe

Ingredients

1 lb hot Italian turkey sausage
1 quart water
29 ounces chicken stock
2 1/2 lbs russet potatoes, peeded and cubed
2 cloves garlic
1 medium onion
2 cups kale, chopped
1/2 cup non-fat powdered milk, dissolved w/ a bit of water

Preparation

Brown and drain turkey sausage (rinse if you wish) and set aside.
Add onion and cook for 3 minutes then add garlic and cook additional 1-2 minutes.
Add remainder of ingredients except Kale and powdered milk.
Cook until potatoes are tender.
Add Kale and powdered milk solution and simmer additional 5 minutes.