Zuppa toscana

Ingredients

1 Bunch Kale stems removed, torn into bite sized pieces

6-8 Red Potatoes thinly sliced

1 Large Onion diced

3 Cloves Garlic minced

2 lbs. Ground Italian Sausage

Dash Red Pepper Flakes

4 Cups Chicken Broth

2 Cups Whole Milk

4 Cups Half & Half

1 Tbsp Dried Oregano

2 tsp Sea Salt

½ tsp Black Pepper

1 Cup Heavy Cream

Directions

Prepare the kale and set aside.

In a large stock pot sauté onions until translucent and tender. Add sausage and brown. Add garlic and sauté for 2 minutes more.

Add the red pepper flakes, broth, milk, half & half, oregano, salt, and pepper. Stir to incorporate.

Add the potatoes and bring to a slow boil. Cover and simmer for 20 minutes. 

Add the heavy cream and kale. Stir to incorporate and cook for 5 minutes.

Serve with grated parmesan cheese and warm crusty bread.