Multi-Cooker Tuscan Soup | UNL Food | Nebraska

Ingredients

• 1 pound fresh pork sausage
• 1 onion, scrubbed with clean vegetable brush under running water, chopped
• 4 garlic cloves, minced
• 5 cups low sodium chicken or vegetable broth
• 5 medium red potatoes (about 1 pound), scrubbed with clean vegetable brush under running water, sliced
• 2 teaspoons dried Italian seasoning
• 3 cups kale leaves, gently rubbed under cold running water, stems removed and chopped
• 1 cup low-fat milk
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper to taste