Zuppa Toscano

This is the recipe Todd Wilbur, the author came up with.

2 3/4 C chicken stock
1/4 C heavy cream
1 medium potato
2 C kale, chopped
1/2 pound spicy italian sausage
1/4 teapoon salt
1/4 teaspoon
red pepper flakes

Grill or saute the sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2 inch thick.

Meanwhile, combine the stock and cream in a saucepan over medium heat. Add the sausage to the soup.

Slice the unpeeled potato into 1/4 inch slices then quarter the slices and add to the soup. Add the kale.

Add the spices and let the soup simmer for about 2 hours. Stir occasionally.

Turn off heat and then add cream or half and half.