Toscana Soup

INGREDIENTS
12 links Italian pork sausage, sliced
1 tablespoon vegetable oil
3/4 cup diced onion
1 1/4 teaspoons minced garlic
2 tablespoons chicken broth
4 cups water
2 potatoes, cubed
2 cups sliced kale
1/3 cup heavy cream (I use 1 % milk and it works just fine)
1 tsp. Epicure Roasted Red Pepper dip mix (optional)
2 large carrots

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).

Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.

Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute.

Stir in broth, water, carrots, potatoes and dip mix; simmer 15 minutes.

Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.