Stews and Soups: Zuppa Toscana

Ingredients
1 yellow onions, diced
1 ribs celery, diced
2 cloves garlic, diced
2 pounds bulk mild Italian sausage
2-1/2 teaspoons crushed red pepper flakes
1 bay leaf
Salt to taste
10 (13.75 ounce) cans chicken broth
12 fingerling potatoes, cleaned and quartered, leave skin on
2 cups heavy cream
1/2 bunch fresh kale, tough stems removed

Directions
Heat a large pot over medium heat.

In a blender, combine 1 onion, 2 cloves of garlic, 1 celery to make a smooth paste. Set aside.

Cook the Italian sausage and red pepper flakes in a large pot over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain except for 2 tablespoons of the drippings, and set aside

Stir in the onions-garlic paste; cook until onions are soft and translucent, about 5 minutes.

Pour the chicken broth and add the bay leaf into the pot with the onion-garlic paste; bring to a boil over high heat.

Add the potatoes, bring to a boil, and reduce the heat to medium. Cook until potatoes are fork tender, about 20 minutes.  Stir in the heavy cream and the cooked sausage; heat through.

Mix the kale into the soup and allow to wilt into the soup just before serving.