Zuppa Tuscan Soup

Ingredients

• 1 lb hot Italian sausage
• 1 onion (chopped)
• 2 garlic cloves (crushed)
• 4 medium red potatoes (sliced thin and halved)
• 3 carrots (chopped)
• 6 cups chicken broth
• 4 cups of kale (cut into small pieces without the vein/steam)
• 5 cups of milk
• 1 cup shedded cheddar cheese
• Parsley (2 handfuls of fresh herbs chopped)
• salt & pepper to taste

Directions

1. 01

   I like to use my dutch oven for this soup but a large soup pot with a lid will also work. Start by removing the sausage from any casing. Place the sausage in the dutch oven, on the stove top, at medium heat. Use a spatula to chop the sausage into small pieces and sauté until brown and cooked completely, about 8 mins. Remove the sausage from the dutch oven and set aside. Leave the fat in the pan, add the onion to the dutch oven and sauté until translucent. Add garlic and cook for about 1 minute. Add the potatoes, carrots and the chicken stock. Bring the pot to a boil. Place the lid on the dutch over and turn the heat down some. The soup should simmer and cook for 15-20 minutes until the potatoes are soft. Add in the Kale, parsley, milk, and cheese and cook another 5 minutes, until kale is soft. Add back in the sausage. Salt and pepper to taste.