Ingredients
1/2 lb Italian lean turkey sausage , hot
3 cup chicken broth, fat-free
3 cup milk, fat-free
1 tbsp Hormel Real Bacon pieces
1/4 tsp salt
1 dash red pepper flakes, crushed
1 medium russet potato
2 cup kale, chopped
Preparation
Grill the sausage on a grill pan over medium heat until cooked.
Combine the chicken broth, milk, onion, bacon pieces, salt, and pepper flakes in a medium saucepan over medium/high heat.
Quarter the potato lengthwise, then cut into 1/4- inch slices. Add to the saucepan.
When mixture begins to boil, reduce heat and simmer for 30 minutes.
Cut the sausage at an angle into 1/4-inch thick pieces. Add the sausage to the saucepan.
Simmer for 1 hour or until potato slices begin to soften.
Add the kale to the soup and simmer for an additional 10-15 minutes or until potatoes are soft.
