zuppa toscana

We're playing a game at my place called, "One Grocery Store Trip Per Week". Hopefully, we'll save money by not going to the store so often. It's working pretty well so far. The only way it works is if I plan meals in advance. Truthfully, it's actually pretty fun.

I got this recipe from The Pastry Affair, and made a few minor changes. One of them was subbing milk for cream, because we forgot cream at the store and had to tetris our way through the cooking project (make things fit the best way possible given what you're working with).

Recipe
1 lb ground Italian sausage (I used Boulder sausage)
1 teaspoon paprika
1 diced yellow onion
6 cloves garlic, pureed
7 cups chicken broth (I used water and Better than Bouillon)
1 pound Russet potatoes, sliced into disks
2 cups milk
1/4 of a bunch (about 3-4 cups) kale, torn into bite sized pieces
Salt and pepper, to taste

In a large soup pot, sauté together the ground sausage and paprika until the meat is browned. Drain off the excess fat and move to a different bowl. Set aside.
In the same pot, sauté the onions, garlic, and potatoes until softened, about 10 to 15 minutes. Add the chicken broth and heat until boiling. Let the potatoes finish cooking for about 15 mins. Add the cream, kale, and sausage and cook until heated thoroughly.
Serve hot!

Unfortunately, this was the only photo I got before the camera died, and it's a bit fuzzy. But it tasted great!