Zuppa Toscana

1. 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. 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. 3

   Transfer onions, sausage and garlic to stock pot.

4. 4

   To stockpot add the kale, heavy cream and black pepper. Stir and then continue to simmer on low, covered, for 10 minutes.

5. 5

   Serve hot and enjoy!

* Per serving · 4 servings · Values may vary.