– Cook the Sausage: In a large pot, crumble and cook the Italian sausage over medium-high heat until it’s browned and cooked through. Be sure to break it into small pieces as it cooks. Once done, remove the sausage from the pot and set it aside. – Sauté the Onion and Garlic: In the same pot, add the chopped onion and minced garlic. Sauté them until they become translucent and fragrant. – Add Broth and Potatoes: Pour in the chicken broth and water. Bring the mixture to a boil. Once boiling, add the thinly sliced potatoes. Cook until the potatoes are tender, which usually takes about 10-15 minutes. – Combine Ingredients: Return the cooked sausage to the pot. Add the red pepper flakes for a hint of spiciness and stir to combine. Season with salt and black pepper to taste. – Incorporate Kale: Stir in the chopped fresh kale. Let it simmer in the soup for about 2-3 minutes until it’s tender. – Creamy Finish: Pour in the heavy cream and gently stir. Allow the soup to heat through without letting it boil. – Serve and Garnish: Ladle your super-delicious Zuppa Toscana into bowls. Garnish each serving with grated Parmesan cheese for that extra layer of flavor.