Zuppa Toscana (tuscan Soup) My Way

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 1 (12 ounce) package jimmy dean low-fat sausage or 1 (12 ounce) package sausage, of your choice
• 3 garlic cloves, peeled pressed and chopped
• 2 quarts chicken stock
• 1 quart half-and-half cream (you can use part milk if you want)
• 6 medium red potatoes, scrubbed, sliced in half and then sliced crosswise into 1/4 inch slices
• 1 teaspoon chicken soup base (it's a paste, comes in a jar near the soup at the market)
• 1 small bok choy, washed and sliced cross-wise (stems and leaves)
• salt, to taste
• fresh ground black pepper, to taste

Recipe

• 1 break apart and cook sausage over low-medium heat in a stock pot until no longer pink.
• 2 drain fat, if any.
• 3 add the garlic and stir for about 30 seconds. (you want the garlic to get nice and not, but not to burn.).
• 4 add chicken stock, sliced potatoes and chicken base and bring soup to a boil.
• 5 lower heat to a brisk simmer and cook just until potatoes are starting to get tender.
• 6 add the sliced bok choy (the pieces that are mostly stems) and continue cooking for about five minutes.
• 7 add the rest of the bok choy (the pieces that are mostly leafy) and cook for another two to three minutes.
• 8 add the half and half, stir and continue cooking until the soup begins to steam, but don't let it boil.
• 9 taste for seasoning and add freshly ground black pepper to taste. (it usually doesn't need salt.).