Zuppa Toscana Soup

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Yum Yum Yum. Soup. ‘Nough said.

Ingredients:

1lb Spicy Italian Sausage
10 red potatoes, slice into thin rounds
1 onion, chopped
5 cloves of garlic (chopped) p.s. never actually take my garlic suggestions seriously. I always use a lot but then when I’m providing recipes I pick a number that seems reasonable. But my garlic-radar could be terribly wrong for you. 
4-5 cups chicken broth
3/4 teaspoon baking powder
2 cups milk
1/2 cup heavy cream
3 bunches kale, torn into pieces
red pepper flakes
Pecorino romano (optional)

Side Note: Liquid amounts are totally a matter of personal preference. So add liquid slowly and feel free to change the ratios of chicken broth, milk, heavy cream to your own liking. 

Directions:

Heat oil on stove. Sautee onions and garlic until translucent.

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Add sausage and brown (if you’re sausage is really oily, you may want to drain it)

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Add chicken stock and milk and bring to just under a boil. Turn heat down, add potatoes, place cover over pot and simmer until potatoes are tender (approximately 20 minutes)

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Add kale and mix well.

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Turn off heat. Season with salt, pepper and red pepper flakes then add heavy cream.

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Serve warm with optional roman cheese on top.

Just delightful.

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