Zuppa Toscana Knock-off

In a large soup pot over medium heat, brown the sausage and onion. When sausage is browned stir in the flour and let that cook for a minute or two. The flour is optional. I added it because I prefer my milk-based soups a little thicker.

Pour in the broth and stir. Add the potatoes. I love potatoes so I use the full amount but you can use less if you prefer. Let this come to a very light simmer and cook gently until the potatoes are tender. Depending on the size of your potato cubes, this will take between 10 and 20 minutes but test with a fork to make sure. Pour in the cream and milk after the potatoes are cooked. Add the torn spinach or kale as well. Let the soup heat up again for a few minutes and serve! Enjoy!