Prep Ingredients: Peel and dice potatoes, dice onion, de-stem and chop kale, mince garlic.

Cook the Sausage: Using a large, heavy bottom pot, brown the crumbled Italian sausage over medium heat. Once cooked, remove the sausage from the pan, leaving any grease in the pot. You only need about a tablespoon, so if there is excess, remove it.

Sauté Onion and Garlic: Add chopped onion to the pot, as well as salt and pepper and sauté until translucent. Stir in minced garlic, cooking until fragrant, about 1 minute.

Add Potatoes and Broth: Add the peeled and diced potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, and let the potatoes cook until tender. About 20-25 minutes.

Incorporate Kale: Once the potatoes are cooked, add chopped kale to the pot. Let it wilt and cook for a few minutes until tender.

Add Cream and Season: Pour in the heavy cream, and taste the soup, then add more salt and pepper to season the soup to your preference. Stir well to combine all the flavors.

Simmer and Serve: Allow the soup to simmer for an additional 5 minutes, to let the flavors meld. Taste and adjust seasonings as needed.

Serve Topped with Parmesan: Ladle the Zuppa Toscana into bowls and garnish with a generous sprinkle of grated Parmesan cheese, and red pepper flakes if desired.