Toscana Soup - MY WAY!

This is a version of Toscana Soup like you find at Olive Garden, except I've made some changes to it because I like it slightly different. Creamier, a different sausage and some heavier flavors.... cause that's how I roll!

Toscana Soup

1 lb sausage - Now, I like to use breakfast sausage. Others like to crumble italian sausage or slice it... do what you like.

3 large russet potatoes, sliced in half and then cut into 1/4 inch slices. - I like to peel most of mine.

1 onion, chopped

2 cloves of garlic, minced

2 cans of chicken broth

1 quart water - for the equivalent-challenged, that's 4 cups.. lol

1 cup heavy cream

Cook sausage - crumbled, add onion and garlic when it's nearly cooked through. I like to cook the onions till they're almost transparent.

Meanwhile, combine chicken broth, water and potatoes and cook on medium heat until potatoes are cooked through... usually about 20 minutes or so, check doneness with a fork. Now ... depending on how you like the crispness of your kale in the soup .... if you like it softer, like me, add the kale now. Once the sausage has been drained of grease and cooled, add the sausage mixture to the soup. Add pepper to taste and simmer for 10 minutes. For you crunchy kale lovers, add the kale now. Add cream and heat through. Now... before you serve this, taste it, cause sometimes it's missing a little something. Salt it, pepper it, add more garlic... you'll know what it needs! YUM YUM!