Zuppa Toscano Soup



1 pound Italian Sausage

2 large russet baking potatoes, sliced in half and then in 1/4″ slices

1 large onion, chopped

2 garlic cloves, minced

2 cups spigariello, roughly chopped  (can also use kale, swiss chard, spinach or other greens)

48 ounces chicken broth

1 cup heavy cream

Optional additions that are tasty:  bacon pieces & cauliflower florets


How do I make it

Brown the sausage in a skillet

Add the garlic and onions and saute till tender

Add the broth and potatoes and let simmer tell potatoes are tender

Add salt & pepper to taste

Add chopped spigariello and stir.  It will wilt quickly.

Stir in heavy cream just before serving.