Zuppa Toscana Italian Soup

Heat olive oil in a large soup pot over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until evenly browned, about 5 to 6 minutes.

Add the diced onion and sauté until translucent, about 3 to 4 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.

Add the sliced potatoes, dried oregano, red pepper flakes, and chicken broth. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 12 to 15 minutes.

Stir in the chopped kale and continue simmering until wilted and tender, about 3 to 4 minutes.

Reduce heat to low and pour in the heavy cream, stirring gently to combine. Warm through without bringing to a boil. Adjust seasoning with salt and black pepper to taste.

Ladle into bowls and garnish with freshly grated Parmesan cheese and chopped parsley if desired. Serve hot.