One-Pot Zuppa Toscana Soup

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and cooked through. Remove excess fat, if necessary.

Add the diced onion and minced garlic to the pot with the sausage and cook until the onion is translucent and aromatic, about 3-4 minutes.

Pour in the chicken broth and water, stirring to combine. Add the potato slices, crushing red pepper flakes (if using), salt, and black pepper. Bring the mixture to a boil.

Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes, or until the potatoes are tender.

Stir in the chopped kale and let it wilt, cooking for an additional 2-3 minutes.

Add the heavy cream to the soup, stirring well to incorporate. Let the soup gently heat through until it reaches your desired temperature for serving, but do not bring it to a boil after adding the cream.

Serve the soup hot, garnished with grated Parmesan cheese.