Zuppa Toscana

Ingredients

1lb Spicy Ground Italian Sausage

1 Yellow Onion, diced

4 Garlic Cloves, minced

2 Tbsp Flour

32oz Chicken Broth

4 Large Russet Potatoes, sliced into 1” medallions then quartered

1 Cup Heavy Whipping Cream

1/2 Bunch Kale

1 Cup Parmesan Cheese, shredded

Salt, Pepper, Red Pepper flakes (to taste)

Directions

Brown sausage in chili pot. Remove sausage, leaving about 1 1/2 Tbsp of sausage grease in the pot

Add onion and cook until soft, adding garlic in the last minute

Slowly stir in flour. Let cook until flour isn't raw, about one minute

Slowly pour in chicken broth, stirring constantly. Whisk away any chunks of flour

Add potatoes and bring to a boil. Gently boil about 15 minutes or until potatoes are "fork tender"

Add in sausage, cream, and kale. Stir and cook 5-10 minutes, or until kale is wilted

Add Parmesan Cheese

Season to taste and serve