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.
Recipe Notes
**Be sure to remove the tough stems and ribs from the kale before chopping.Serving size: 1-⅓ cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.5*SmartPoints (Green plan)5*SmartPoints (Blue plan)4*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Toscana Soup Made Lighter
Amount Per Serving (1 -⅓ cup)
Calories 175Calories from Fat 55
% Daily Value*
Fat 6.1g9%
Carbohydrates 16.7g6%
Fiber 2.3g9%
Protein 14.4g29%
* Percent Daily Values are based on a 2000 calorie diet.