Instructions:
- Cook the sausage: In a large pot, heat the olive oil over medium heat. Add the sausage and break it up with a spoon. Cook until browned, about 5-7 minutes. Once done, remove the sausage from the pot and set aside.
- Sauté the onion and garlic: In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and cook for another minute, until fragrant.
- Add the broth and potatoes: Pour in the chicken broth and bring it to a simmer. Add the sliced potatoes and cook until they’re tender, about 15-20 minutes.
- Add the sausage and kale: Once the potatoes are tender, return the cooked sausage to the pot. Stir in the chopped kale and let it simmer until the kale wilts, about 3-4 minutes.
- Finish with cream and season: Reduce the heat and add the heavy cream. Stir to combine and let the soup simmer for another 5 minutes. Taste and adjust seasoning with salt, pepper, and optional red pepper flakes for heat.
- Serve: Ladle the soup into bowls and serve hot with a slice of crusty bread.
Enjoy your creamy, comforting Zuppa Toscana!
Let me know if you need any tweaks or substitutions!
