Zuppa Toscana

Ingredients

2 Tablespoons extra virgin olive oil
1 large yellow onion, chopped
2 {32} ounce containers organic chicken broth
4 medium potatoes, peeled and diced into 1-inch cubes
4 cups kale, chopped, stems discarded
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
pinch of red pepper flakes
3/4 lb. mild Italian sausage links, casings removed -- I use turkey sausage because pork is gross!
1/2 cup heavy cream

Directions

1. In a large pot, saute onion in olive oil over medium heat until onion becomes translucent–about 10 minutes. Add broth, potatoes, kale, sea salt, pepper, and pepper flakes then bring to a boil. Reduce heat and simmer for 15 minutes.
   
2. Meanwhile, cook the sausage until browned in a pan over medium heat, breaking up with the back of a wooden spoon. Once cooked thoroughly, add the sausage and cream to the soup.
   
3. Heat to desired temperature and serve with grated Parmigiano-Reggiano on top. Enjoy!

Serves 8