Zuppa Toscana

Instructions

1. Cook the Sausage
   In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through. This should take about 5-7 minutes. Remove the sausage from the pot and set it aside, leaving the rendered fat in the pot.
2. Sauté the Vegetables
   In the same pot, add the diced onion and cook for about 3-4 minutes until it becomes translucent. Add the minced garlic and red pepper flakes (if using) and cook for an additional 1 minute, until fragrant.
3. Add Potatoes and Broth
   Return the cooked sausage to the pot and add the sliced potatoes. Pour in the chicken broth and water, stirring to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
4. Stir in the Cream and Kale
   Once the potatoes are tender, stir in the heavy cream and chopped kale. Cook for an additional 5 minutes until the kale has wilted. Season the soup with salt and pepper to taste.
5. Serve
   Ladle the soup into bowls and sprinkle with grated Parmesan cheese if desired. Serve hot and enjoy!