Sorta zuppa Toscana
- 1 Tbs olive oil
- 1 lb turkey breakfast sausages
- 1 whole onion (chopped)
- 2 cloves garlic (minced)
- 1/2 tsp crushed red pepper
- 2 1/2 cups water
- 2 cans chicken broth
- 3 large russet potato (peeled and halved lengthwise , sliced into 1/4 inch thick slices)
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 bunch Kale (stems removed, chopped)
- 1 cup whipping cream
- Place oil ans sausage in large saucepan or Dutch over over medium high heat. Cook until sausage renders fat and begins to shrink, about 5 minutes. Remove sausage with slotted spoon to plate; set aside. Add onion; cook stirring occasionally, until tran
- Add water and broth, stirring to dissolve any bits on bottom of pan. Add potatoes, salt and pepper. Heat to boiling. Reduce heat; simmer 10 minutes. Add kale and sausage, simmer until potatoes are tender, about 15 minutes. Return sausage to pan. Stir in Cream. Heat to simmer over medium heat; cook 2 minutes.
