Kale & Sausage Soup (Olive Garden Toscana Soup)

This is a yummy soup to serve during the winter months when kale is in season.

Kale & Sausage Soup
4 cups chicken broth or stock
1/2 cup heavy cream
2 medium Russet potato (a red potato works well too)
4 cups kale (remove the stem and chop)
1 lb spicy or mild Italian sausage
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes

Grill or saute the sausage.  When it's cooked through and cooled, slice the sausage at an angle about 1/2" thick.  Add the sausage to the soup.

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

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

Add the kale, spices and let the soup simmer for about an hour.  Stir occasionally.

Yum!