Zuppa Toscana

Ingredients

• 1 pound hot Italian sausage
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon flour
• 2 cartons (32 ounces each) chicken broth
• 6 russet potatoes
• 1 cup heavy cream
• 6 cups torn kale

Instructions

1. Crumble the sausage into a large soup pot and cook over medium heat.
2. When it begins to brown, add the onion and garlic. Continue cooking until the sausage is fully cooked and the onion is translucent.
3. Sprinkle the flour over the mixture and stir to combine.
4. Pour in the chicken broth and bring to a boil.
5. Meanwhile, halve the potatoes lengthwise and slice them ¼ inch thick.
6. Add the potatoes to the boiling soup and cook for about 20 minutes, until fork-tender.
7. Reduce the heat to low. Stir in the cream and kale and cook for 5 minutes, stirring occasionally.