Making Zuppa Toscana is simple if you follow these straightforward steps:

1. Cook the Sausage: In a large pot over medium heat, add a drizzle of olive oil. Add the Italian sausage, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
2. Sauté Onion and Garlic: Add the diced onion to the pot and cook until translucent, about 3-4 minutes. Then, stir in the garlic and cook for an additional minute.
3. Add Potatoes and Broth: Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce heat and let it simmer for about 15 minutes, or until potatoes are tender.
4. Incorporate Kale: Add the chopped kale, crushed red pepper flakes, oregano, salt, and pepper. Stir and cook for another 5 minutes until the kale wilts.
5. Stir in Heavy Cream: Reduce the heat to low and slowly stir in the heavy cream. Allow the soup to warm gently, but do not boil.
6. Adjust Seasoning: Taste the soup and adjust seasoning as necessary.
7. Serve Hot: Ladle the soup into bowls and enjoy immediately.

By simply following these easy steps, you’ll end up with a delectable bowl of Zuppa Toscana that rivals any restaurant version.