Skinny Zuppa Toscana

So.... here's the deal! Summer is technically here, but it keeps raining and raining, which to me, calls for a hearty soup for dinner. As luck would have it, all 10 of my kale plants are producing beautifully, and while my favourite soup just so happens to be a Sausage, Kale, and Lentil soup, I wanted something different.
Enter Zuppa Toscana.
For those of you unaware of this heavenly concoction, let me just say that the original recipes usually add up to anywhere from 500 calories per bowl to 800. Not exactly weight friendly, especially with bikini season technically around the corner.
MY Zuppa Toscana... 230 calories per bowl. Oh, and it is kid-approved. No wrinkled noses, no "is this diet food?" queries, nope! Nothing but..... silence while everyone filled their grumbly tumblies.
Without further ado...... here is the recipe!

Skinny Zuppa Toscana

  Ingredients:
    1/2 lb hot italian sausage, casings removed
    1 tbsp red pepper flakes
    6 cups chicken broth
    4 cups water
    2 tbsp cornstarch
    1 tbsp olive oil, divided
    1 medium yellow onion, chopped
    1 tbsp minced garlic
    4 medium russet potatoes, peeled and chopped
    4 cups kale, stalks removed, chopped
    3 tbsp bacon bits
    1 can evaporated milk, light

Directions:
In a large pot on medium-high heat, add 1/2 tbsp olive oil, sausage and crushed red pepper flakes. Using a wooden spoon, break up the sausage until it's cooked through. Pour sausage into a large bowl and set aside.
In the same pot add the remaining olive oil, chopped onion, and bacon bits until the onions become translucent. Add garlic and cook for an additional 5 minutes.
Add chicken stock and water; stir well and bring to a boil
Add potatoes, reduce heat to a good simmer and cook until fork tender. Add a little salt to the broth if necessary to make sure the potatoes will absorb for maximum flavor.
Meanwhile, make a slurry with the cornstarch and evaporated milk.
After potatoes are done, add the cooked sausage back into the soup. Skim off most of the fat from the sausage that floats onto the surface.
Add the kale and stir in to allow the leaves to soften slightly.
Add the slurry and stir frequently until slightly thickened.
Salt and pepper to taste.

 Makes 12 generous servings of just over 1 cup each.

Nutritional Info
  Calories     230.47
  Total Fat     13.2 g