Zuppa Toscana
1/2 lb Italian sausage
1/2 onion diced
1/2 tsp crushed red pepper
2 cloves garlic minced
6 cups stock
1.5 cups water
1 cup half and half
3 large potatoes (russet or red)- sliced thin
a bunch of kale, torn
Instructions:
Sauté sausage until brown and just crispy in a large stock pot with red pepper flakes.
Add onion and garlic, cook until onions are soft. Add stock and water. Boil.
Slice potatoes, adding once soup is boiling. Stir occasionally 15-20 min at boiling.
When potatoes are soft, turn off heat, add cream and stir. Serve with torn kale.
Source: adapted from: