Zuppa Toscana Soup

So this is the soup from olive garden, and people always want the recipe , so if you don't have it , try it!! its great soup. and since we had such a snow day (don't miss the pictures below!! they are so cute! ) i decided it was a perfect day for hot soup. it has sausage, kale, potatoes, creamy broth and top it off with asiago or parmesan cheese.

This soup blends the flavors of potatoes,
kale (its a
green leafy vegtable found by lettuce),
and Italian
sausage in a slightly spicey chicken and
cream broth.
****i usually at least double the recipe
as it yeilds only
2 servings as an
entree***
2 and 3/4 cups chicken stock or broth
1/4 cup heavy cream (fyi you can use
evaporated milk
in place of cream in any recipe (even
alfredo saucse!)
2and it works like a charm!!)
1 medium russet potato
2 cups chopped kale
1/2 pound spicey italian sausage
1/4 tsp salt
1/4 tsp crushed red pepper flakes
(you can leave these
out to have a not to HOT soup. i
leave them out)
1. Grill or saute the sausage. When
cooked and cooled,
cut the sausage at an angle into slices
and 1/2 inch
thick.  Add the sausage to the soup. (i
just put my
sausage into my Ultimate chopper so its
like
hamburger)
2. Combine the stock and cream in a
saucepan over
medium heat.
3. slice the unpeeled (i peel mine)
potato into
1/4 inch slices,
then quarter the slices and add them
to the soup.
4. add the kale
5. add spices and let the soup simmer
for about 1
hour. stir occasionally.