4 c chicken broth
1/4 t salt
1/2 t red pepper flakes
1 medium russet potato, un-peeled
3 c kale, rinsed and chopped
1/2 pound sweet Italian Sausage (preferably turkey)
1/4 c half and half
1/2 c freshly grated parmesan cheese
Heat broth in saucepan over medium heat. Add pepper flakes and salt. Quarter potato length-wise and cut into 1/4 inch slices. Add potato and kale to soup. Remove sausage from casing, cook over high heat until brown and add to soup.
Reduce heat, cover and simmer on low until potatoes are soft, stirring occasionally, approximately 20 minutes. Add half and half, stir and remove from heat. Serve immediately topped with parmesan cheese. Serves 2.
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