Zuppa Toscana

Zuppa Toscana

12 oz italian sausage
1 tsp crushed red pepper flakes
1 onion, diced
2 tsp minced roasted garlic
48 oz carton chicken broth
2 large potatoes, thinly sliced
1 cup heavy cream
1 colander full fresh kale, rinsed and drained

Cook the sausage, pepper flakes, onion and garlic in a Dutch oven until browned and crumbled into bite-sized chunks. Drain well. Stir in the chicken broth and potato slices. Bring to a boil and cook until pototoes are fork tender, about 20 minutes. Stir in the cream and heat through. Add the kale just before serving.

Yummy!