Start by washing all your fresh veggies like kale and potatoes under running water. If you want, peel the potatoes, then slice them thin so they cook evenly. For the kale, pull off the stems and chop the leaves into small pieces. Dice the onion and mince the garlic. If you’re using sausage, cook it in a pan over medium heat, breaking it into small pieces as it cooks. Drain the extra grease and set it aside.

Take a big pot or Dutch oven, place it on the stove over medium heat, and add some olive oil. Once the oil is warm, add the chopped onion and garlic. Cook them until they’re soft and smell great, stirring often so they don’t stick or burn. This step adds lots of flavor to your soup!

Add the sliced potatoes to the pot, then pour in the chicken broth. Stir everything gently and bring it to a boil. Once it starts bubbling, lower the heat to a simmer, cover the pot, and let the potatoes cook for about 10-15 minutes. They should be soft but not falling apart.

When the potatoes are ready, put the cooked sausage back into the pot and stir. Then add the chopped kale and mix it in. The kale will soften quickly and make the soup heartier and healthier.

Lower the heat and pour in the heavy cream, stirring gently to make the soup creamy and rich. Taste it and add a little salt and pepper if needed. Let it simmer for a few minutes, but don’t let it boil, so the cream doesn’t separate.

That’s it! Use a ladle to serve the delicious Zuppa Toscana into bowls. Enjoy it hot with some crusty bread or a salad on the side for a cozy, homemade meal. Have leftovers? Store them in a container in the fridge. Reheat gently, and it’ll taste just as good the next day!