Sausage Zuppa Soup

1 pkg. of your favorite summer sausage sliced

1 yellow onion, chopped

3 cloves garlic, minced

1 tsp Italian Seasoning

1/2 tsp crushed red pepper (if you don't like spicy stuff you can omit this)

1 (32 oz) carton chicken broth

About 2 1/2 cups red potatoes chopped into bite size chunks

1 (12 oz) can fat-free evaporated milk

2 Tbsp. cornstartch

2 C. Fresh Kale

salt and pepper to taste

1. Saute sausage, onion and garlic in a Dutch oven over medium-high heat about 5 minutes or until onion is tender.
2. Stir in Italian seasoning, crushed red pepper, broth and potatoes.
3. In a small bowl whisk evaporated milk and cornstarch until smooth; add to soup.
4. Simmer over medium heat 10 to 12 minutes or until potatoes are tender.
5. Stir in spinach and season with salt and black pepper to taste

I absolutely love this recipe. It keeps so well we have it for lunch/dinner for a couple of days.