Zuppa Toscano

Tuscan Soup, if you don't speak Italian. This is perfect for a cold night. If you opt for hot Italian sausage, omit or go really easy on the seasonings or it might be too spicy (especially if you have a husband like mine). Also, I usually only put about half as much cream as it calls for and think it is still yummy.

1 12-16 oz pkg pork sausage or hot Italian sausage
1 medium onion
2 cups chopped collard greens (optional)
64 oz chicken broth
1 T. garlic
6 russet potatoes
3/4 tsp red pepper flakes
2 tsp Italian seasoning
1 pint heavy cream or half and half
Salt and pepper to taste

In a large pot cook sausage, onion, and garlic. Fry until sausage is cooked. Break up sausage while cooking. When browned, drain fat. Add chicken broth, potatoes, and seasoning. Bring to a boil, reduce heat, and simmer until potatoes are tender. Remove from heat and add cream. Heat through. Add collard greens just before serving.