Copycat Zuppa Toscana recipe

This is one of my favorite soups! It is not a sit and simmer soup so it can be made at the last minute. The down side is that it does not keep at all and once completely made it can't be frozen for later. There is a point in the recipe that you can stop and freeze it but truly you're only saving yourself the sauté time so 10 minutes max.

Copycat Zuppa Toscana

1 pkg mild itallian sasuage (bulk or just cut the casings off link ones)
1 large onion
3-4 medium baking potatoes
1/4 tsp crushed red pepper flakes
5 knorr chicken bullion cubes
14 cups water
1 pint heavy whipping cream (I use fat free 1/2 instead)
3 cups chopped kale

Sauté The onion and sasuage in A little olive oil until the sasuage is almost done. add the pepper flakes, bullion and water. This is the point you can freeze it if you want. Bring to a boil then back it down to medium. Cut the potatoes, skin on, into 1/2 moons, add to the soup. Cook till the potatoes are just tender, about 15-20 minutes. Finally add the cream and kale. The tempature back to a simmer and serve. Yum!