Creamy Zuppa Toscana

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This Creamy Zuppa Toscana is full of sausage, potatoes, and kale, all swimming together in a creamy broth.

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This Zuppa Toscana came about because I had an abundance of potatoes in my pantry that I needed to use.

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Ingredients:

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Brown and crumble Italian sausage with the onions and garlic in a large skillet. Cook until no longer pink, drain fat, and set aside.

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In a large soup pot, bring chicken broth and potatoes to boil over high heat. Cook until potatoes are tender, about 15 minutes.

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Reduce heat to medium and stir in the softened cream cheese. Stir and cook for about five minutes, until cheese is melted.

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In a small bowl, mix together the milk and flour, then stir into the soup. Cook for a couple minutes more. Season the soup with salt, pepper, red pepper flakes, and oregano.

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Stir in the cooked sausage/onions and chopped kale and cook for another 1-2 minutes. Serve and enjoy!

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