Zuppa Toscana (lightened up)

Posted on February 13, 2015

Have you been to a restaurant and ordered Zuppa Toscana? Try this lighten up version I made today in a crockpot! Look for this recipe on HNEtalk.com this week!

Ingredients

1 pound hot Italian chicken sausage links (I used Premio)

2 medium red potatoes

5-1/2 cups low sodium chicken stock or broth

½ teaspoon crushed red pepper flakes, optional

2 cups chopped kale (tough stems discarded**)

½ cup unsweetened soy milk or nonfat evaporated milk

Salt and pepper

Instructions

1. Brown the sausage in a nonstick skillet and transfer to a cutting board. When the links are cool enough to handle, slice them ½-inch thick and add to the slow cooker. (I used my 4-Quart.)
2. Cut the potatoes into quarters lengthwise. And then cut the quarters into thin slices.
3. Add the potatoes to the slow cooker.
4. Stir in the chicken stock, and crushed red pepper flakes, if using.
5. Cover and cook on LOW 6-8 hours, or until potatoes are tender.
6. Fifteen to 20 minutes before serving, stir in the chopped kale and milk and cook until the kale wilts and soup is heated through.
7. Season to taste with salt and pepper.

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