- I lb spicy Italian sausage
- 1 ¼ tsp crushed red pepper flakes
- 1 large onion
- I tbsp minced garlic
- 5 cans of chicken broth
- 6 russet potatoes
- 1 cup half and half
- ¼ cup kale
- Cherry tomatoes
Cook Italian sausage and red pepper flakes on medium heat and set aside.
In soup pot sauté onions and garlic and cook until soft.
Pour chicken broth in with onions and garlic then bring to boil, add potatoes and cook until soft.
Reduce heat to medium and stir in half and half and cooked sausage.
Mix in kale and tomatoes right before serving.