Creamy Zuppa Toscana Soup

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

2.Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.

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

4.Stir in the heavy cream and kale, and simmer for an additional 5 minutes.

5.Season with salt and pepper to taste before serving.

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