Zuppa Toscana

12 oz italian sausage (I like Jimmy Dean's)

1 tsp crushed red pepper flakes

1 onion, diced

2 tsp minced roasted garlic

48 oz carton chicken broth

2 large potatoes, thinly sliced

1 cup heavy cream

1 colander full fresh kale, rinsed and drained

Cook the sausage, pepper flakes, onion and garlic in a Dutch oven until browned and crumbled into bite-sized chunks. Drain well. Stir in the chicken broth and potato slices. Bring to a boil and cook until potatoes are fork tender, about 20 minutes. Stir in the cream and heat through. Add the kale just before serving.

Yummy!