Olive Garden Toscano Soup - cooking recipe

Ingredients

2 3/4 Cups chicken stock or broth
3/4 Cup heavy cream
1 medium russet potato
2 Cups chopped kale
1/2 lb. spicy Italian sausage
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes

Preparation

Combine the stock and cream in a saucepan over medium heat. Slice the unpeeled potato into 1/4 inch slices, then quarter the slices and add them to the soup.
Add the kale.
Grill or saute the sausage.
When cooked and cooled, cut the sausage at an angle into slices about 1/2 inch thick.
Add the sausage to the soup. Add the spices and let the soup simmer for about 2 hours.
Stir occasionally.