Recipe Ingredients
- 1 teaspoon olive oil
- 1 pound frozen ground turkey sausage, thawed
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 5 cups low-sodium chicken broth
- 2 teaspoons Italian seasoning
- 1 1/2 pounds yellow potatoes, peeled and cut into 1/2-inch cubes
- 1 cup fat-free half-and-half
- 2 tablespoons cornstarch
- 1 cup frozen chopped kale
- Grated Parmesan cheese, for garnish
Recipe Directions
- Heat oil in large heavy-bottom pot or Dutch-oven over medium heat. Add sausage and cook, breaking up into small crumbles with a wooden spoon as it cooks. Cook for about 6 minutes, until sausage is cooked through and begins to brown.
- Add onions to pot with sausage grease and cook until tender, about 3 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Season with salt and pepper, to taste.
- Add broth and Italian seasoning and bring to a gentle boil. Stir in potatoes and cook, stirring occasionally until fork tender, about 10 to 12 minutes.
- Whisk half and half and cornstarch together in small bowl until smooth. Whisk half-and-half mixture into soup until soup thickens slightly, about 1 to 2 minutes. Add kale and cook until fully heated through, about 1 to 2 minutes. Season with additional salt and pepper, to taste.
- Divide soup among bowls. Garnish with additional Parmesan and serve.
