Zuppa toscana
Serves about 10

1 pound Italian ground sausage
3 quarts good quality chicken broth (homemade is best)
1/2 cup heavy cream
8-10 medium potatoes — scrubbed, quartered and cut into 1/4-inch slices (no need to peel!)
4 cups chopped kale
1/2 tsp. salt
1/2 tsp. crushed red pepper flakes
Bacon, cooked crisp for garnish (optional)

Brown sausage and drain well.

Combine broth and cream over medium heat. Add vegetables, sausage, salt and crushed red pepper flakes. Simmer over medium heat until potatoes are tender, about 20 minutes. Stir occasionally. Add bacon pieces just before serving.

I often make it in a slow cooker with these adaptations: Combine browned sausage, broth, potatoes and seasonings. Cook on high power for about five hours. Add kale for last half hour of cooking. Stir in cream just before serving.

Spinach may be substituted for kale.

This is a very versatile recipe. Keeping the broth and cream ratio the same, you can play with the quantities of the other ingredients all you want.

P.S. I’d love to spend more time on your lemonade award blogs. Will you have their addresses again?

I’ll show my complete ignorance in admitting I have no idea what you’re talking about as far as sequences and actions reactions or whatever.

But on a good note, you won the Lemonade Award. Check out my blog for the details!

So maybe I’ll make your soup and worry about it later.