CP Zuppa Toscana

  
1 tablespoon olive oil
1 lb. ground sausage
1 large onion, diced
1 tablespoon minced garlic (3-4 cloves)
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon Italian seasoning
1 teaspoon granulated garlic
pinch of red pepper flakes (to taste)
1/2 teaspoon pepper
pinch of salt
4 cups chicken stock
2 teaspoons chicken soup base/bouillon
6 medium potatoes, peeled and cut into one-inch chunks
1/2 bunch kale, washed, de-stemmed, slivered
1 cup cream
scant cup of instant mashed potato flakes (optional)

  In a large skillet over medium heat, add the olive oil and brown the sausage and onion together. When the sausage is almost cooked through and the onions are tender, add the minced garlic and cook for another minute or two. (Don't let the garlic brown!). Then add the oregano, basil, Italian seasoning, granulated garlic, red pepper, black pepper, and salt. Cook for another minute, then spoon this mixture into the crock pot. Add the quart of chicken stock (preferably homemade!), the chicken soup base, and the cut potatoes.

Cook on low for 4-5 hours, or until the potatoes are tender. Then add the chopped kale, the cup of cream, and if you like a thicker, chowder-like soup, up to one cup of instant mashed potatoes. Continue to cook on low for about another hour before serving. You'll get four large, meal-sized bowls of soup.

This is a delicious soup!