Zuppa Toscana Soup

Olive Garden lovers... you'll recognize this one. Spicy sausage, russet potatoes, and cavolo greens in a light creamy broth.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 5 1⁄2 cups  chicken stock or 5 1⁄2 cups broth
• 1⁄2 cup  light cream
• 2  medium russet potatoes
• 4  cups  chopped kale
• 1  lb  hot Italian sausage
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon crushed red pepper flakes

Directions

1. Combine the stock and cream in a saucepan over medium heat.
2. Slice the unpeeled potato into 1/4-inch slices, then quarter the slices and add them to the soup.
3. Add the kale.
4. Grill or sauté the sausage. When cooked and cooled, cut the sausage in an angle about 1/2-inch thick. Add the sausage to the soup.
5. Add the spices and let the soup simmer for about 2 hours. Stir occasionally.