Zuppa Toscana

1.25 Ground turkey breast, crumbled
1 quart water
2 cans + 1/2 cup nsa chicken broth
2 large russet potatoes, scurbbed clean and cubed
2 garlic cloves, peeled, crushed
1 medium onion, peeled, chopped
2 cups chopped kale OR swiss chard, torn by hand
Italian seasoning to taste
Pepper to taste

1. In a skillet over medium-high heat, brown turkey breaking into small pieces as it cooks; season with Italian seasonings; set aside.
2. Place water, broth, potatoes, garlic and onion in a pot; simmer over medium heat until potatoes are tender.
3. Remove 3/4 cup of drained potato/garlic/onion mixture to blender or food processor. Add 1/2 cup additional chicken broth and puree until creamy and set aside.
4. Add turkey to pot; simmer for 10 minutes.
5. Add kale and pureed vegetables to pot; season with pepper and heat through.

Serving Size: 8 - 1 1/2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SSOLLIE.