One-Pot Zuppa Toscana

1. Cook Sausage & Vegetables: In a Dutch oven or other large pot, heat the 1 tablespoon olive oil over medium-high heat. Add the 1 lb spicy Italian sausage and cook, using a spatula or wooden spoon to break it up into chunks, until it is no longer pink (about 5 minutes). Add the 1 diced white onion and cook until it is soft (about 5 minutes). Add the 4 sliced garlic cloves and cook for another 2 minutes.
2. Simmer Soup Base: Stir the 3 cubed russet potatoes and 6 cups chicken broth into the pot. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender (about 15 minutes).
3. Finish the Soup: Stir in the 1 bunch of chopped kale and let it cook until it has wilted. Add the 1 cup heavy cream and the optional ¼ teaspoon red pepper flakes. Season to taste with kosher salt and freshly ground black pepper.

Enjoy this delicious, hearty, and flavorful one-pot soup!