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TOSCANA SOUP 
2 1/2 cups chicken stock or broth
1/4 cup heavy cream
1 medium potato
2 cups chopped kale
1/2 lb. spicy Italian sausage
1/4 tsp. salt
1/4 tsp. red pepper flakes

Combine stock and cream in a saucepan over medium heat. Slice unpeeled potato into 1/4 inch slices and add to soup. Add kale. Sauté sausage. When sausage is done, cool and cut at angle into slices about 1/4 inch thick. Add sausage to soup. Add salt and pepper flakes; let soup simmer for about 2 hours. Stir occasionally.
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