Lighter Slow Cooker Toscana Soup Recipe
This slow cooker toscana soup is an easy, light and healthy adaptation of Olive Garden's famous Zuppa Toscana
Servings: 6
Equipment
Ingredients
- 1 pound hot Italian turkey sausage links
- 2 medium russet potatoes, peeled
- 5-1/2 cups chicken stock or broth
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 cups chopped kale, tough stems discarded**
- 1/2 cup non-fat evaporated milk
- Salt and pepper
Instructions
- Brown the sausage in a nonstick skillet and transfer to a cutting board. When the links are cool enough to handle, slice them 1/2-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.
Notes
Serving size: 1-1/3 cups
WW Points: 5
Check the WW Points for this recipe and track it in the WW app.
(You must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) **Be sure to remove the tough stems and ribs from the kale before chopping.
(You must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) **Be sure to remove the tough stems and ribs from the kale before chopping.
Nutrition
Serving: 1-1/3 cup | Calories: 175kcal | Carbohydrates: 16.7g | Protein: 14.4g | Fat: 6.1g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 63mg | Sodium: 626mg | Potassium: 627mg | Fiber: 2.3g | Sugar: 4g | Vitamin A: 811IU | Vitamin C: 13mg | Calcium: 51mg | Iron: 2mg