Toscana Soup

• 1 lb. Italian Sausage (casing removed)
• 1 tablespoon vegetable oil
• 3/4 cup diced onion
• 1 1/4 teaspoons minced garlic
• 2 tablespoons chicken soup base
• 4 cups water
• 2 potatoes, halved and sliced
• 2 cups sliced kale
• 1/3 cup heavy cream
• Heat oil in a large saucepan over medium heat. Saute onions and Italian sausage (chopping up the sausage as it cooks). Cook till sausage is cooked and onions are translucent. Add garlic and cook 1 minute.
• Stir in broth, water and potatoes; simmer 15 minutes.
• Reduce heat to low and add to soup, kale and cream; simmer until heated through and serve.