Creamy Zuppa Toscana Soup

1In a large pot, cook the Italian sausage (1 pound) over medium heat until browned, breaking it into small pieces.

2Add the chopped onion (1) and minced garlic (3 cloves) to the pot and cook until the onion (1) is translucent, about 5 minutes.

3Pour in the chicken broth (4 cups) and water (3 cups), then add the sliced potatoes (2 large) and red pepper flakes (1 teaspoon). Bring the mixture to a boil, then reduce heat and simmer for 20 minutes or until the potatoes (2 large) are tender.

4Stir in the heavy cream (1 cup) and kale (2 cups), and simmer for an additional 5 minutes.

5Season with salt and pepper to taste before serving.

6Ladle the creamy Zuppa Toscana soup into bowls and enjoy!