Zuppa Toscana

I've never had the Olive Garden original that this is a copycat of, but it is tasty. The original recipe billed this as a crock pot recipe, but it works just fine on the stove.

Ingredients:
1 lb ground Italian sausage
1 tbsp garlic minced
1 yellow onion chopped
4 russet potato diced
1 pinch salt to taste
1 pinch black pepper to taste
4 cup chicken broth (32 oz)
1 bunch kale stems removed and torn into bite-sized pieces
3/4 cup heavy whipping cream
1/4 cup parmesan cheese for garnish

In a large skillet, cook the sausage over medium high heat for 5-8 minutes. Add onion and garlic cooking 2-3 minutes more. Drain extra fat. Transfer sausage and onion mixture to a crock pot or stock pot. Add diced potatoes, cover with chicken broth and season with salt and pepper. If potatoes aren't entirely submerged, add more water to ensure they're covered.

Cook on stovetop until potatoes are tender, in crock pot 3hr on high or 6hr low (this seems really long to me).

Add kale and heavy cream and cook 15-30 minutes more.

Adapted from Homemade Hooplah's recipe