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TOSCANO SOUP (Crockpot)

Fix-It And Forget-It Big Cookbook:
1400 Best Slow Cooker Recipes
by Phyllis Pellman Good

Toscano Soup Recipe
Sheila Soldner Lititz, PA
Makes: 4-6 Servings
Prep Time: 20-25 Minutes
Cooking Time: 6-8 Hours
Ideal Slow Cooker Size: 4-Quart


Ingredients

~ 2 medium russet potatoes
~ 1 lb. spicy Italian sausage
~ 5½ cups chicken stock or low-sodium chicken broth
~ 2 cups chopped kale
~ ½ tsp. crushed red pepper flakes, optional
~ ½ cup cream or evaporated milk


Directions

1. Cut potatoes into ½-inch cubes. Place in slow cooker.

2. Grill, broil, or brown sausage in a nonstick skillet. When cool enough to handle, cut into ½-inch-thick slices.

3. Add sliced sausage to slow cooker. Stir in all remaining ingredients, except cream.

4. Cover and cook on Low 6-8 hours.

5. Fifteen to 20 minutes before serving, add cream or evaporated milk and cook until soup is heated through.

Variation: If you don't want the soup to be too spicy, use ½ lb. sweet sausage and ½ lb. spicy sausage.
 

 

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