Zuppa Toscana

I'm passing this along from A Thrifty Mom, because this is Jadie's favorite soup!  

I did condense her words, so if you want step by step pictures and more narration, HERE is her original post.

1.5 lb Italian sausage

1 medium onion, diced

6-8 medium potatoes

6-8 cups chicken broth

3 cups heavy cream

6 cups kale

In a deep stock pot, brown the sausage and onion over medium heat.  Drain the meat and set aside.

Wash and dice the potatoes, leaving the skin on.

Add chicken broth, potatoes, salt, and pepper to the stock pot.

While the pan is still cool add in the heavy cream.  It is important to add this while the broth is still cool, if you add it to a boiling pot the cream will curdle.

Now add the sausage back to the pot, and turn on medium heat.  Slowly bring to a boil over medium heat, stirring every few minutes so you do not scald the cream.

Once it comes to a boil turn down to medium / low heat so it can simmer for 20 minutes.

While your soup in simmering, wash your Kale very well. Chop the kale leaves into small bite sized pieces.

Once the soup has been simmering for 20 min, add the chopped kale, cover again and simmer another 30 mins.