Tuscan Potato Soup

A really fabulous soup! Similar to Olive Garden's "Zuppa Toscana". Except I add celery and carrots. This recipe is quite easy to prepare. Don't skip the Kale. It is so good for you and adds another layer of texture and flavor. Serve with crusty bread for dipping. My family loves this recipe!

2 quarts Chicken Broth

1 lb Hot Turkey Italian Sausage

4 large Russet Potatoes, peeled and cut into bite size pieces

1 large onion, finely chopped

3 cloves of garlic, minced

4 ribs of celery, sliced

3 carrots, sliced

Salt and pepper, to taste

1/2 can evaporated milk

1/2 tsp cayenne pepper (optional)

1/2 tsp ground fennel seed (optional)

2 cup Kale leaves, chopped

In a large stock pot, add chicken broth and potatoes. Bring to low boil.

Remove hot turkey Italian sausage from casing. In a separate pan, brown sausage with onions and garlic. When done, drain sausage well and add to stock pot. Add carrots and Celery. Simmer till vegetables are tender. Approximately 20 minutes.

Add evaporated milk to pot and season to taste with salt, pepper, cayenne pepper and ground fennel seed. Cover pot and simmer for another 10 minutes.

5 minutes before serving, add chopped kale leaves. You want the kale leaves to be a bright green color and slightly wilted when you serve the soup.

Enjoy!