Toscana Soup

1 lb. Mild Italian Sausage

1 litre chicken broth

3 or 4 potatoes cut into ¾ inch chunks

1 tsp Celery salt

1 tsp onion powder

1 tsp salt

¼ tsp ground pepper

½ tsp roasted garlic seasoning

1 tsp Roasted Garlic and Red Pepper Seasoning

2 cups kale

1 can of evaporated milk

1 Tbs of corn starch to thicken to your liking

Brown the meat. Then add broth, potatoes and seasonings.

Simmer about 10 minutes. Add kale and continue simmering for 5 minutes until potatoes are cooked.

Mix cornstarch with the milk then add to the soup stirring continuously until it thickens slightly.

Nice served with sourdough garlic bread, or dinner rolls.

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