Zuppa toscana

 1 pd Italian turkey sausage

1 medium onion diced

3 cloves garlic minced

4 cups low sodium chicken broth

4 cups water

3 large russet potatoes peeled and thinly sliced

1 bunch kale, stems removed and leaves chopped

1 can coconut milk full fat

salt and pepper to taste

Red pepper flakes (for heat if desired)

In a large soup pot cook the sausage over medium high heat breaking it apart into crumbles. Once browned remove any excess grease. 

Add the diced onion to the pot and saute for a few minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute

Pour in the chicken broth and water then add the thinly sliced potatoes. Bring to a boil then reduct the heat and let it simmer until the potatoes are tender (15-20 minutes)

Once the potatoes are cooked add the chopped kale and simmer for an additional 5 minutes or until the kale is wilted and tender.

Stir in the coconut milk and season the soup with salt, pepper and red pepper flakes if you want some heat. Simmer for a few more minutes until the soup is heated through. 

Taste the soup and adjust the seasoning if needed.