Zuppa Toscana

This olive garden copycat recipe from https://www.thekitchn.com/recipe-zuppa-toscana-234423 is great with a nice salad.

Ingredients

• 1 pound uncooked ground spicy italian sausage
• 1 large onion, diced
• 2 cloves garlic, minced
• Kosher salt
• Freshly ground black pepper
• 4 cups chicken broth
• 3 large potatoes cut into 1/4-inch-thick half-moons
• 5 cups gently packed chopped curly kale leaves (from about 1/2 of a large bunch)
• 1/2 cup heavy cream
• Grated Parmesan cheese, for serving

Instructions

• Heat a Dutch oven over medium-high heat.
• Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes.
• Add the onion and garlic, season with salt and pepper, and sauté until softened, about 3 minutes.
• Add the chicken broth and potatoes and stir to combine. Bring to a boil, then lower the heat to simmer gently.
• Cover and cook until the potatoes are soft and falling apart, about 20 minutes.
• Stir in the kale and cook until the leaves are bright green and tender, about 2 minutes.
• Stir in the cream, season with salt and pepper as needed, and serve, garnishing with Parmesan cheese.