Olive Garden Zuppa Toscana

1 pound hot Italian sausage 1 large onion, chopped 3 cloves garlic, minced Kosher salt Freshly ground black pepper 6 cups low-sodium chicken broth 4 large russet potatoes, quartered and sliced 2-3 teaspoons chicken bouillion ¼-½ teaspoon red pepper flakes 1-2 bunches curly kale, chopped ¾ cup heavy cream ½ freshly grated or shaved Parmesan

Over medium-high heat, cook sausage in a large pot, breaking into small pieces until browned. While the sausage is cooking, peel and cut the potatoes and kale, making sure to trim the stems off of the kale; boil the potatoes in a medium pot until tender, about 15 minutes. Do not overcook. Add onions, garlic, salt, pepper, and red pepper flakes to sausage and cook until onions are clear. Reduce heat back to medium and slowly add the chicken stock and stir (use chicken bouillon for extra flavor if chicken stock is weak.). Cook on medium heat until soup is hot. Reduce heat to simmer and add kale and potatoes. Slowly pour in cream while stirring. Check for taste and adjust seasoning as needed. Simmer until ready to serve.