Cookie Bookie

Zuppa Toscana

1 pound Italian sausage
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 cup water
3 small or 2 large russet potatoes, peeled and thinly sliced
3 cups kale, chopped (or baby spinach)
1 cup heavy cream
Kosher salt and freshly ground black pepper, to taste

Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in garlic and cook 1-2 minutes until garlic is fragrant.  Stir in chicken broth and water and bring to a boil. Add potatoes and cook until tender, about 10 minutes.

Stir in sausage and kale and cook until kale begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.

Serve immediately.

THM - Substitute a bag of frozen cauliflower for the potatoes.