Sausage, Potato, and Kale Soup (Pioneer Woman)

This reminds me of Zuppa Toscana. I used evaporated milk in place of the heavy cream and half and half, and I still absolutely loved this.

• Ready In: 50 mins
• Serves: 12

Ingredients

• 2  bunches kale (picked over, cleaned, and torn into bite sized pieces)
• 12  whole  red potatoes, sliced thin
• 1  whole onion, chopped
• 1 1⁄2 lbs Italian sausage
• 2  cups low sodium chicken broth
• 4  cups half-and-half
•  splash heavy cream
•  oregano, to taste (fresh or dried)
•  black pepper, to taste

Directions

1. Prepare the kale and set it aside.
2. In a medium pot, boil sliced potatoes until tender. Drain and set aside.
3. In a large pot, crumble and brown the Italian sausage. Drain as much of the fat as you can.
4. Stir in the red pepper flakes, oregano, chicken broth, milk, and half and half. Simmer for 30 minutes.
5. Give it a taste and adjust seasonings as needed.
6. Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10 to 15 minutes, then serve.