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Cherie's Zuppa Toscana Soup (Zesty)

3 (14 ounce) cans chicken broth (I use Swanson's reduced fat)
1 pint heavy whipping cream
1 large potato, russet unpeeled, quartered and sliced (Can sub 2 small)
2 cups kale (chopped, at least 2 cups, we like a little more)
1 lb spicy bulk sausage (It made a big difference when we used Kroger's brand.)
14-12 teaspoon salt
14-12 teaspoon crushed red pepper flakes (I sometimes skip because the Kroger sausage had red peppers in it.)


Combine the stock and cream in a saucepan over medium heat. Add the quartered potatoes and the kale. Saute the sausage while the vegetables cook in the broth,. Add the sausage to the soup and simmer one hour stirring occasionally.

Source: www.food.com