Making Zuppa Toscana is simple if you follow these steps:

1. Cook the Sausage: In a large pot, heat a drizzle of olive oil over medium heat. Add the Italian sausage, breaking it into small pieces. Cook until browned and no longer pink, about 5-7 minutes.
2. Sauté the Vegetables: Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent, about 3-4 minutes.
3. Add the Broth: Pour in the chicken broth, stirring to combine with the sausage and vegetables. Bring the mixture to a gentle boil.
4. Incorporate the Potatoes: Add the sliced potatoes to the pot. Reduce heat to medium-low, cover, and allow to simmer for about 15-20 minutes or until the potatoes are tender.
5. Stir in the Cream: Once the potatoes are cooked, stir in the heavy cream for creaminess. Adjust the heat to maintain a low simmer.
6. Add the Kale: Fold in the chopped kale and crushed red pepper flakes (if using). Continue simmering for an additional 5-7 minutes until the kale has wilted.
7. Season to Taste: Add salt and pepper according to your taste preference.
8. Serve: Ladle the Zuppa Toscana into bowls while it’s hot, topped with additional red pepper flakes if desired.

This straightforward method ensures that your Zuppa Toscana is as amazing as it is easy to make.