Zuppa Toscana (Tuscan Soup) My Way Recipe

Directions:

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.).