Toscana Soup

3 cup Swanson Chicken Broth 99% Fat Free
4 tbsp Carnation Evaporated Milk Vitamin D added (canned milk)
2 medium (2-1/4" to 3-1/4" dia.) Potato, raw
2 cup kale - Glory chopped kale, fresh
6.5 oz Ekrich Turkey Smoked Sausage
1 tbsp Onions, dehydrated flakes
1 oz Bolthouse Farms Matchstick Carrots
.25 tsp Salt
.2 tsp crushed red pepper flakes (by TORI7HARRISON)
0.5 tsp McCormick Italian Seasoning (by MRULAND)

Use less pepper flakes if you want less spice. I use about 1/8 tsp.

Slice unpeeled potatoes into 1/4 inch slices, then quarter those slices and add to the broth in a medium saucepan. Remove the center ribs from the kale and chop the kale. Add kale, onions, and carrots and seasonings to the soup. Simmer until vegetables are tender, about 15-20 minutes. Meanwhile, cut up the sausage into small pieces and brown in a skillet. Add the evaporated milk and sausage to the soup. Simmer until heated through.

Serving Size: 4 1.5 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user GMAM48.