Zuppa Toscana Soup

As good as Olive Garden’s         Kristy Dorrough

1 lb hot Italian sausage 4 cans chicken broth 5 fairly large potatoes, cubed 3 cloves minced garlic 1 large onion, diced 1 bunch kale, chopped 3½ c half & half salt & pepper to taste Directions: In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain well. Remove from pan and set aside. Put broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender. Add sausage; simmer for 10 minutes. Add kale and cream to pot; season with salt and pepper; heat through.