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Tuscan Sausage and Potato Soup
4-5 cups chicken stock or 1 extra large can
2 cups potatoes, diced 1/2"
1 cup chopped spinach or other greens like Kale (optional)
1 lb. Italian sausage (sweet or hot)
fresh Italian parsley, chopped
1/2 cup heavy cream (or half & half mixed with a tablespoon of flour or skim milk mixed with 2 tablespoons of flour)
1/4 tsp. salt
crushed red pepper flakes, to taste
Remove the sausage from its casings and sauté the sausage in a skillet or dutch oven until brown. Drain on paper towels and reserve. Add to a large stock pot the chicken broth, sausage, potatoes, and parsley. Simmer soup until potatoes are tender at least 30 minutes. Add spinach and cook until completely wilted. Add cream or half & half and simmer a few minutes until thickened. Add salt and pepper flakes to taste and serve.