This was really good

Zuppa Toscana

2 Tablespoons extra virgin olive oil

1 large yellow onion, chopped

2 {32} ounce containers organic chicken broth (or homemade if you have on hand; also, Costco carries a great organic chicken stock at a great price)

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 (a local grocery store, Harmons, makes the best house-made sweet Italian sausage with hints of fennel, which compliment this soup nicely)

1/2 cup heavy cream

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. 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. Heat to desired temperature and serve with grated Parmigiano-Reggiano on top. Enjoy!

Find the recipe and a pretty picture here: www.stephmodo.com