1-Getting started with Zuppa Toscana: Begin by browning the sausage in a pot for 5 to 6 minutes, then transfer it to a plate. This builds a savory base for the soup.

2-Next: In the same pot, melt the butter and sauté the diced onions over medium heat until they turn translucent. Add the minced garlic and cook for another minute until it’s fragrant. Then, pour in the chicken broth, water, cut potatoes, salt, and pepper, and bring everything to a boil.

3-Once boiling: Let it simmer until the potatoes are tender, usually about 15-20 minutes. Stir in the chopped kale, heavy cream, and the browned sausage, then adjust the seasoning as needed. Serve hot with optional garnishes like grated parmesan and bacon bits for extra flavor. For a lighter twist, remember you can swap in turkey sausage or add cornstarch before the cream to keep it smooth.