This version whacks off 15 grams of fat from the original version served at your nearby Olive Garden. It reduces the calories from 275 to 196.
1/2 lb. hot Italian lean turkey sausage (2 large links) 3 C. fat-free chicken broth 3 C. fat-free milk 1 Tbs. Hormel Real Bacon pieces 1/4 tsp. salt Dash of crushed red pepper flakes 1 medium russet potato 2 C. chopped kale
Grill or sauté the sausage 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.