Soup-Zuppa Toscana soup

Zuppa Toscana soup(Olive Garden Italian sausage)

3 Ital. sausage links, or a 1 lb. package if you like a little more sausage.
1/2 onion diced
3 cloves garlic minced
...5 cups chicken broth
2 russet potatoes, peeled and chopped bite size
2 cups of kale, chopped
2 cups 2%milk (NOT CREAM or HALF AND HALF, trust me)
Sea Salt
Cracked Pepper
JUST a PINCH of crushed red pepper (seriously, a PINCH)Directions

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

2. In a large skillet, melt butter, garlic, mushrooms, and onions in OIL over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces. Pour in wine and cream. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Remove sausage of link casing (if using links), and cook in Dutch oven along with the diced onion. Saute' until onion is soft and sausage is cooked. Add the garlic, stirring for 45 seconds. Add the broth, potatoes and kale along w/the crushed red pepper, sea salt and cracked pepper. Cook on medium low for 60 minutes (no higher temps!!!!) Add the milk during the last 20 minutes. Ladle into soup bowls and garnish with shredded parm. cheese. YUUUUM! :)