Winter Fare: Zuppa Toscana

What next, what next...

I have several items on the menu, but I am not sure what to post.  I suppose since it is winter, and even Texas is freezing I'll post some soup.  It is delicious soup.  I have had it the past two days for dinner, and yesterday for lunch.  I will probably have it for lunch again today (it makes a WHOLE lot for one person).

I found this soup on Annie's Eats, and thought it looked amazing, not to mention it's Cupcake's favorite soup at Olive Garden.  She is very jealous.  But not to worry, she has Polenta.

Zuppa Toscana

1 lb. Italian Sausage
1 lg Onion, chopped

3-4 cloves Garlic, minced
1/2 c White Wine
1/2 t Red Pepper Flakes
2 Russet Potatoes, in 1/2 inch chunks
2 c Kale, fresh chopped
3 c Chicken Broth
2 1/2 c Water
1 c Heavy Cream
Salt and Pepper to taste
 
Cook the sausage in a large pot or pan, cut into bite sized pieces.  I used a pot so I only dirtied one cooking vessel.  When the sausage is cooked through remove it from the pan with a slotted spoon. 
 
In the drippings, saute the onion until tender, 5-7 minutes.  Then add the garlic and pepper flakes and cook just until fragrant.  Add the wine to remove the browned bits from the bottom of the pan.  (I used water since alcohol is not allowed on rigs)  Add the potatoes, kale, chicken broth and water to the onions.  Add the sausage.  Bring to a boil on medium high heat, then lower to medium low and simmer for about 20 minutes.  Add the cream, salt and pepper.  Mix together and serve immediately.  (I didn't quite use 1 cup of cream, following Annie's suggestion that it was almost too rich and it turned out beautifully)