Zuppa Toscana

• 1 lb. ground sausage
• ½ teaspoon ground sage
• 1 onion, chopped
• 2 tablespoons minced garlic
• ½ bunch kale (at least 2 cups), chopped
• 2 tablespoons dry chicken bouillon
• 6 cups water
• 3 potatoes, peeled quartered and then sliced into ¼ inch pieces
• 1 cup heavy whipping cream
• Shredded Parmesan cheese for garnish

1. Brown sausage and crumble. Soak up any grease with paper towels and discard them.
2. Add sage and chopped onion. Sweat onions, but do not brown.
3. Add garlic, chopped kale, chicken bouillon, and water.
4. Stir and cook for one half hour.
5. Add potatoes and cook another 15 minutes.
6. Add cream and stir.
7. Continue heating approximately 5 minutes.
8. Serve and garnish with Parmesan cheese