Olive Garden Toscana Soup -Amy

2 3/4 cups chicken broth

1/4 cup heavy cream

1 medium russet potato

2 cups chopped kale

1/2 lb. spicy Italian sausage

1/4 tsp. salt

1/4 tsp. crushed red pepper flakes

Combine the broth and heavy cream in a saucepan over medium heat. Slice the unpeeled potato into 1/4 inch slices, then quarter the slices and add them to the soup. Add the kale. Grill or saute the sausage. When cooked and cooled, cut into slices about 1/2 inch thick. Add the sausage to the soup. Add spices, then let simmer for about 1 hour, stirring occasionally.