Zuppa Toscana Soup

Ingredients:

• tbsp Olive Oil, Extra Virgin
• 1 to 2 cups Ground Sausage
• 1 Medium Yellow Onion,Diced
• 3 Garlic Cloves, Minced
• 2 teaspoon Dried Italian Herb Seasoning
• 2 tablespoons Sun-dried Tomatoes, Roughly Chopped
• 1 pinch Red Chili Flakes
• ¼ cup White Wine or White Cooking Wine, (I substitute with broth)
• 6 cups Low-Sodium Vegetable or Chicken Broth
• 2 ½ cups diced Yukon Gold Potatoes
• Fine Sea Salt,to taste
• ¼ teaspoon Ground Black Pepper
• 3 to 4 cups Kale (or spinich works too 1 to 2 cups of spinich), Hard Stems Removed and Roughly Chopped
• 1 cup Half and Half Milk

Instrictions:

1. Heat olive oil in a large pot over medium-low heat. Add in the onions and sausage and sauté until the sausage is golden brown, about 10 to15 minutes.
2. Add in the garlic, dried herbs, sun-dried tomatoes, red chili flakes, and sauté until fragrant, about 1 minute.
3. Stir in the white wine (or broth) to de-glaze your pot. Cook for several minutes until most of the wine has evaporated.
4. Stir in broth, potatoes, and season with salt and pepper. Cover the pot and simmer until potatoes are nice and soft to the fork, for about 20 to 25 minutes.
5. Turn the heat down to low. Remove the lid and stir in the half and half milk and kale. Simmer for just a few more minutes until the kale has completely wilted. Serve and enjoy.