Toscana Soup

By egg4

Ingredients

• 2 3/4 cups chicken stock or broth
• 1/4 cup heavy cream
• 1 medium russet potato
• 2 cups kale
• 1/2 lb spicy Italian sausage
• 1/4 tsp salt *
• 1/4 tsp crushed red pepper flakes *

Preparation

Step 1

1. Combine stock and cream in saucepan over medium heat.
2. Slice the unpeeled potato into 1/4 inch slices, then quarter the slices and add them to the soup.
3. Add the kale.**
4. Saute the sausage after removing from the casing and breaking up.
5. Add cooked sausage to the soup.
6. Add the spices * and let the soup simmer for about 1 hour. Stir occasionally

* Adjust the sale and pepper flakes according to taste
** try adding the kale during the hour the soup is simmering to keep kale crisper