Zuppa Tuscana

Hayley Sokol Bahr

1/2 lb. Italian sausage

5 cups water

1/2 T. salt

3 baker potatoes

1/2 c. yellow onion, chopped

1 tsp. pepper

3/4 c. evaporated milk

1/2 bunch kale

Fry sausage over medium heat. Drain fat and then add 5 cups of water and salt and bring to just under boiling. Wash potatoes and cut into thin rounds (about ¼ inch thick). Add potatoes and onions to water and sausage mixture. Simmer for 10-15 minutes or until the potatoes are soft. Add pepper and milk and stir to avoid burning the bottom. Cut kale into bite-size strips. Add kale to soup just before serving. Makes 4-5 servings.