In a large pot, melt the butter over medium heat. Once the butter is melted and bubbly, add the Italian sausage. Using a wooden spoon, break the sausage up into small pieces. Cook the sausage until golden brown and fully cooked, about 5-7 minutes. The aroma will start to fill your kitchen!

Next, toss in the diced onion and minced garlic. Cook until the onions become translucent, about 3-4 minutes. Keep stirring to prevent garlic from burning; burnt garlic can ruin the flavor of the dish.

Pour in the chicken broth and water, scraping the bottom of the pot to release any stuck bits of sausage. These bits are flavor gold! Bring the mixture to a gentle boil.

Once boiling, add the potato chunks to the pot. Lower the heat to a simmer and season with salt, black pepper, and red pepper flakes. Let the potatoes cook for about 15-20 minutes, or until they are tender when pierced with a fork.

Once the potatoes are tender, stir in the heavy cream. The broth will turn into a decadent, creamy base. Add the chopped kale and stir until it’s wilted, about 2-3 minutes. Taste and adjust seasoning as needed.

Serve steaming hot bowls of zuppa toscana. Top with crispy bacon bits or chopped bacon and a sprinkle of grated Parmesan cheese. Enjoy the fruits of your labor!