Tuscan Soup

• 16 ounces hot Italian sausage links
• 2 quarts chicken broth
• 1 cup heavy cream
• 12 head cauliflower, sliced 1/4 ' (6.25 mm)
• 6 cups chopped kale
• 12 teaspoon red pepper flakes
• 2 garlic cloves, crushed

1. Preparation:.
2. First, saute the sausage until done.
3. Remove from your skillet, and let it cool a little while you .
4. .
5. .
6. Start heating the chicken broth and cream in a big, heavy-bottomed saucepan, over medium heat.
7. Add both the vegetables to the soup.
8. Slice the sausage on the diagonal, about 1/2' (1.25 cm) thick.
9. Put the sliced sausage in the soup too.
10. Stir in the red pepper flakes and the garlic.
11. Turn the burner to lowest heat, and simmer for an hour, stirring now and then.
12. Each serving with: 487 calories; 41 g fat; 20 g protein; 10 g carbohydrate; 2 g dietary fiber; 8 g usable carb.

chicken broth, heavy cream, cauliflower, chopped kale, red pepper, garlic

Taken from www.food.com/recipe/tuscan-soup-121455 (may not work)