Zuppa Toscana

Zuppa Toscana is our favorite.  I finally found a recipe that I like.  I adapted it from The Pioneer Woman.

FORMULA:

• 1/2 bunches Kale, Picked Over, Cleaned, And Torn Into Bite Sized Pieces
• 12 whole Red Potatoes, Sliced Thin
• 1 whole Onion, Chopped
• 1-1/2 pound Italian Sausage
• 1/2 teaspoon Red Pepper Flakes (more To Taste)
• 2 cups Low Sodium Chicken Broth
• 2 cups Whole Milk
• 4 cups Half-and-half
• Splash Of Heavy Cream
• Fresh Or Dried Oregano
• Black Pepper To Taste

PROCESS:

Prepare the kale and set it aside.

In a medium pot. boil sliced potatoes until tender. Drain and set aside.

In a large pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, oregano, chicken broth, milk, and half-and-half. Simmer for 30 minutes.

Give it a taste and adjust seasonings as needed. Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve.