Toscana Soup (like the Olive Garden)

2 3/4 cups chicken broth

1/4 cup heavy cream

1 medium russet potato, unpeeeled

2 cups chopped kale

1/2 pound spicy Italian sausage

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

Combine broth and cream in a saucepan over medium heat. Slice the potato into 1/4-inch slices, then quarter the slices and add them to the soup. Add the kale. Cook the sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2 inch thick. Add the sausage to the soup. Add the salt and pepper flakes to the soup and simmer for about an hour, stirring occasionally.

**I think that bulk Italian sausage could be used, cook, crumble, and drain.