Toscana Soup

[landofoz]

2 3/4 Cup Chicken Broth/Stock
1/4 Cup Heavy Cream
1 Medium Russet Potato
2 Cups Chopped Kale
1/2 lb Spicy Italian Sausage
1/4 teaspoon Salt
1/4 teaspoon crushed red pepper flakes

Grill or saute the sausage in the pan that you wish to cook your soup in.  Remove sausage to cool.  Drain off fat.
Combine the stock and cream in the sausage saucepan over medium heat.
Slice the unpeeled potato into 1/4 inch slices, then quarter the slices and add them to the soup.
Add the kale.
Slice the cool sausage at an angle into slices about 1/2 inch thick.  Add the sausage to the soup.
Add the spices and let the soup simmer for about 2 hours.  Stir occasionally.

Serves 4, supposedly.  I double it and serve it with breadsticks and it feeds my family of 4 with little or no leftovers.

[Penny]

Good recipe Sarah, thanks.

[Jessica]

Thanks, Sarah.

[duh]

sounds wonderful.  I'm looking forward to trying it.

[Triss]

That one looks yummy! 

[bayou girl]

that sounds so easy!  I can't wait to try it.