Lightened-up Toscana soup

Lightened-up Toscana soup

Spicy Italian sausage, fresh kale and russet potatoes in a creamy broth. The Perfect gluten-free soup.

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Ingredients

• 1 lb Italian Sausage
• 2 medium Potatoes
• 5.5 cups Broth
• 2 cups chopped Kale
• 1 can Evaporated milk
• Salt and pepper
• ½ tsp Red pepper flakes

Instructions

1. Brown the sausage in a nonstick skillet
2. Cut the potatoes into large chunks and add the potatoes to the slow cooker.
3. Stir in the chicken stock and crushed red pepper flakes, if using.
4. stir in the chopped kale and evaporated milk
5. Cover and cook on LOW 6-8 hours, or until potatoes are tender.
6. Season to taste with salt and pepper.