Homemade Olive Garden Zuppa Toscana

Cook the spicy Italian sausage in a large pot over medium heat, breaking it apart with a spoon until browned. Transfer the cooked sausage to a bowl and set aside.

Melt the butter in the same pot over medium heat. Add the diced yellow onion and sauté until softened, about 4–5 minutes. Stir in the minced garlic and cook for an additional 1 minute.

Add the chicken broth, water, and the cut potatoes to the pot. Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the potatoes are tender and beginning to fall apart, about 12–15 minutes.

Stir in the chopped kale and heavy cream. Return the cooked sausage to the pot and heat through for 2–3 minutes, allowing the kale to wilt and the soup to become creamy. Adjust seasoning to taste.

Ladle the soup into bowls and top each serving with freshly grated Parmesan cheese before serving.