Zuppa Toscana

(Olive Garden Copycat Recipe) from DELISH

1 lb. Hot Italian sausage, casings removed
3 cloves garlic, minced
1 large onion, chopped
kosher salt
Freshly ground black pepper
32 oz. low-sodium chicken broth
4 large russet potatoes, medium dice
1 bunch curly kale, leaves stripped and chopped
3/4 c. heavy cream
Grated Parmesan, for serving

1 In a large pot over medium heat, cook sausage, breaking up until browned and no longer pink, 5 to 7 minutes.

2 Add garlic and onion and let cook until golden, 5 minutes more. Season with salt and pepper. Add chicken broth, potatoes and enough water to cover the potatoes and cook until potatoes are falling apart, about 1 hour.

3 Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream.

Serve with Parmesan cheese.