Zuppa Toscana Soup

Do you like soup? I do! Do you like zuppa toscana soup like they serve at Olive Garden? I do! This taste just like it, if not better. I made this for the family last week and they all gave it a thumbs up. Tasted even better the next day and helped my sore throat.

Zuppa Toscana Soup adapted from allrecipes.

• 1 pound bulk mild breakfast sausage sprinkled with Italian seasonings
  
• 1 1/4 teaspoons crushed red pepper flakes
• 1 large onion, diced
• 1 tablespoon minced garlic
• 5 (13.75 ounce) cans chicken broth
• 6 potato, thinly sliced
• 1 cup half and half
  
• 1/4 bunch fresh kale, tough stems removed

1. Cook the sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.

2. Cook the onions and garlic in the same pot until onions are soft and translucent, about 5 minutes

3.Pour the chicken broth into the dutch oven with the onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the half and half and the cooked sausage; heat through. Mix the kale into the soup just before serving

Optional- top with grated parmesan cheese.