Emily's Zuppa Toscana Soup

INGREDIENTS

• 1 lb ground Hot Italian sausage

• 1 bag Simply Potatoes diced potatoes and onions (can substitute with 1 diced yellow onion and 4 russet potatoes, peeled and cubed)

• 2 cloves large garlic minced

• 32 oz chicken stock

• 1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite sized

• 1 cup heavy cream

• 2 Tbsp flour

• Salt and pepper to taste

• Pinch of red pepper flakes optional

STOVETOP INSTRUCTIONS 

• In your dutch oven or large soup pot, brown the Italian sausage and red pepper flakes over MED-HIGH heat. The last minute or two, add minced garlic. Drain.

• Add chicken stock and bag of diced potatoes and onion (or substituted russet potatoes and diced onion), bring to a boil.

• Keep at a low boil for about 20 minutes, or until potatoes are fork tender (this time will vary based on your stove).

• Whisk flour and heavy cream and add to pot, stirring to combine.

• Add in kale, stir, reduce heat to a simmer, cover and cook for about 5-10 minutes (or until soup has thickened slightly).

• Season with salt and pepper, and serve.