Zuppa Toscana Soup

Ingredients:

2 3/4 c. chicken broth

1/4 c. heavy cream

1 medium russet potato

2 c. kale, chopped

1/2 lb. ground spicy Italian sausage

1/4 t. salt

1/4 t. crushed red pepper flakes

Directions:

Combine the stock and cream in a saucepan over med. heat.

Slice the unpeeled potato into 1/4 inch slices, then quarter the slices and add them to the soup.

Add the kale.

Saute the sausage until cooked through. Add the sausage to the soup.

Add the spices and let the soup simmer for about 2 hours. Stir occasionally.

Makes 2 servings. Total time 2 hour 15 minutes.

Verdict:

I am a big fan. If you want your soup to not be so spicy you can trade the spicy sausage for regular. I don't normally cook it as long as it says to. I normally do it until the potatoes are done.