To create the incredible Olive Garden Zuppa Toscana, follow these easy steps:

1. Sauté the Sausage:
– In a large pot, heat a tablespoon of olive oil over medium heat.
– Add the Italian sausage, breaking it apart with a spoon, and cook until browned (about 5-7 minutes).

2. Add Aromatics:
– Add the diced onion and minced garlic to the pot.
– Cook until the onion becomes translucent, stirring occasionally (about 3-5 minutes).

3. Combine Chicken Broth:
– Pour in the chicken broth, stirring to combine.
– Bring the mixture to a boil.

4. Add Potatoes:
– Once boiling, add the thinly sliced russet potatoes.
– Reduce heat to a simmer and cook until the potatoes are tender (about 15-20 minutes).

5. Incorporate Kale:
– Add the chopped kale to the pot and simmer for an additional 5 minutes, or until it wilts.

6. Stir in Cream:
– Reduce the heat to low and slowly stir in the heavy cream.
– Adjust the seasoning with salt, pepper, and red pepper flakes if desired.

7. Final Simmer:
– Let the soup gently simmer for another 5 minutes to combine flavors.

8. Serve Hot:
– Ladle the Zuppa Toscana into bowls and serve immediately.