2 3/4 cchicken stock or broth
1/4 cheavy cream
1 mediumrusset potato
2 cchopped kale
1/2 lbspicy italian sausage
1/4 tspcrushed red pepper flakes
How to Make Toscana Soup
- Combine the stock and cream in a saucepan over medium heat.
- Slice the unpeeled potato into 1/4 inch slices, then quarter the slices and add them to the soup.
- Add the kale.
- Grill or saute the sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2 inch thick. Add the sausage to the soup.
- Add the spices and let the soup simmer for about 1 hour. Stir occasionally.