Toscana Soup

• 2 3/4 cups chicken stock or broth
• 1/4 cup heavy cream
• 1 medium russet potato
• 2 cups chopped kale
• 1/2 lb spicy italian sausage
• 1/4 tsp salt
• 1/4 tsp crushed red pepper flakes

1. Combine stock and cream in a saucepan over medium heat.
2. Chop potato and add to soup.
3. Add the kale.
4. Saute sausage, cut into slices, and add to the soup.
5. Add the spices.
6. Let soup simmer 1 hour, stirring occasionally.