Cook the Sausage:
In a large pot, heat a little olive oil over medium heat. Add sausage and cook until browned, breaking it into small pieces. Remove and set aside.
Sauté the Aromatics:
In the same pot, add onion and garlic. Sauté for 2–3 minutes until fragrant and translucent.
Simmer the Potatoes:
Add chicken broth and potatoes to the pot. Bring to a boil, then reduce heat and simmer for 10–12 minutes, until potatoes are tender.
Add Kale and Cream:
Stir in the chopped kale and heavy cream. Return the cooked sausage to the pot. Simmer for another 5 minutes until the kale is tender and the soup is heated through.
Season and Serve:
Add salt, pepper, and red pepper flakes to taste. Serve hot with crusty bread or rolls.
Tips for the Perfect Zuppa Toscana
