Tuscano Soup - cooking recipe

Ingredients

3 (32 ounce) boxes chicken broth
3 lbs Italian sausage, browned and broken up
4 large yukon gold potatoes, diced into cubes, not too large
2 bunches escarole (about 8 cups) or 2 bunches spinach, sliced (about 8 cups)
1 teaspoon salt
1/2 teaspoon red pepper flakes
1 cup heavy cream
1 teaspoon fresh garlic

Preparation

Fry sausage in pan, set aside.
In a large pot, bring broth, cream, salt, pepper flakes and garlic to a boil.
Add the sausage, sliced escarole or spinach and potatoes, (cubes shouldn't be too large or too small) and add to the broth.
Simmer for hour. Adjust any seasoning if needed.
Serve.