Everyone in the family enjoyed this! I made it on Saturday, then put it in the 'fridge and reheated via the crock pot on LOW to enjoy Sunday after Mass.

I got the recipe from my CSA farmer/owner, but I adjusted it based on my own cooking instincts and preferences. It is supposed to taste like a soup from the Olive Garden - I have never had their version but this is quite good. I served with garlic bread and parmesan cheese sprinkled and melted on top of the soup.

Toscana Soup

2 tbs olive oil
1 med. onion, diced
3-4 Italian sausages, sliced (Iused Turkey Italiansausage to lower the fat. You can pre-cook them OR just cook the slices in the pot with the onion)
2-3 potatoes (russet or red) peeled, halved and sliced
1 bunch kale, chopped (about 2 cups)
2 cans chicken broth
1/3 C. half-and-half
1/2 tsp. red pepper flakes (if desired)

In large soup pot, saute onion in olive oil. Add sausage (cook sausage through if needed).
Add remaining ingredients. Simmer for 2 hours, or until potatoes are tender.