|This was very good - even as leftovers!|
This recipe comes from The Chunky Chef, and you can find the original recipe here.
But I'm sharing with you a few tips and tweaks that might be helpful.
First, you're supposed to use all Italian sausage. But I had about half a pound of ground turkey and two sweet Italian sausage links in my freezer, so I just cooked both of those up and put them in the soup together. As far as I know, it didn't affect the flavor of the soup at all, and it was a nice way for me to use up stuff we already had instead of going out and buying more meat.
Second, the original recipe suggests using a 7-quart slow cooker, but my 6-quart slow cooker worked just fine.
Third, make sure your chicken stock is gluten-free. I like the Kitchen Basics brand.
Fourth, you'll need to substitute all-purpose gluten-free flour. I like Bob's Red Mill brand.
And yes, the Simply Potatoes diced potatoes and onions are gluten-free! It says it right on the bag! Very convenient.