Tuscana Soup(Better Than Olive Garden'S)

• 1 (14 oz.) can chicken broth (2 pt. can)
• 1/2 can water
• 1 small onion, chopped
• 1 clove garlic, crushed
• 1 lb. sweet Italian sausage links, sliced
• 2 carrots, peeled and sliced
• 5 medium potatoes, peeled and diced
• 1 c. fresh kale, chopped
• 1/2 pt. table cream
• 1 c. milk
• Romano cheese

1. Slice sausage and brown in medium frying pan.
2. Drain off fat. Add and saute onion and garlic with sausage.
3. In soup pan (5-quart pan), put chicken broth and water, carrots, sausage, onion, garlic and potatoes.
4. Cook over medium heat until potatoes are done.
5. Mash some of the potatoes; add milk.
6. Add chopped kale.
7. Cook 3 to 4 minutes; add table cream.
8. Serve hot with shredded Romano cheese on top.
9. Serves 4.

chicken broth, water, onion, clove garlic, sweet italian sausage links, carrots, potatoes, fresh kale, table cream, milk, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1053429 (may not work)