Zuppa Toscana

• 1 1/2 tablespoons crushed red pepper flakes
• 5 medium potatoes, medium dice
• 6 cups chicken stock
• 1 tablespoon olve oil
• 1 medium onion, small dice
• 3/4 lb Italian sausage
• 1 tablespoon minced garlic
• 1 head kale, chopped
• 2/3 cup heavy cream
• 1 tablespoon crushed black pepper

1. In large stockpot, over medium high heat, add crushed red pepper flakes, potatoes and chicken broth. Bring to a boil, then reduce heat to low and let simmer.
2. In a seperate saute pan, over medium heat add the olive oil. Once it is hot, add in the onion, sauage and the garlic. Cook until sausage it fully cooked.
3. Transfer onions, sausage and garlic to stock pot.
4. To stockpot add the kale, heavy cream and black pepper. Stir and then continue to simmer on low, covered, for 10 minutes.
5. Serve hot and enjoy!

red pepper, potatoes, chicken stock, olve oil, onion, italian sausage, garlic, head kale, heavy cream, black pepper

Taken from www.food.com/recipe/zuppa-toscana-521212 (may not work)