(Weight Watchers Friendly Crock Pot Cooking Day 101)
Are you a fan of Olive Garden’s Soup and Salad special?
My mom and I are.
So Olive Garden is a frequent choice when we meet for lunch.
This slow cooker toscana soup is a lighter, healthier, easier adaptation of their famous Zuppa Toscana.
I substituted hot Italian-style turkey sausage for pork sausage and nonfat evaporated milk for cream.
I have nothing against pork sausage and cream. In fact, I love them both.
But it’s January. And after a month or more of frequent feasting, it feels good to lighten up where I can.
- 1 pound hot Italian turkey sausage links
- 2 medium russet potatoes, peeled
- 5-1/2 cups chicken stock or broth
- ½ teaspoon crushed red pepper flakes, optional
- 2 cups chopped kale (tough stems discarded**)
- ½ cup nonfat evaporated milk
- Salt and pepper
- 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.)
- Cut the potatoes into quarters lengthwise. And then cut the quarters into thin slices.
- Add the potatoes to the slow cooker.
- Stir in the chicken stock, and crushed red pepper flakes, if using.
- Cover and cook on LOW 6-8 hours, or until potatoes are tender.
- Fifteen to 20 minutes before serving, stir in the chopped kale and evaporated milk and cook until the kale wilts and soup is heated through.
- Season to taste with salt and pepper.
**Be sure to remove the tough stems and ribs from the kale before chopping.
Source: Slightly adapted from Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!
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*PointsPlus® for slow cooker toscana soup calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.