Make this Copycat Olive Garden's Zuppa Toscana Soup at home next time you feel like going out.
Cook sausage; add a little water, cover and cook over medium-low heat. Brown on each side, adding a little water to pan as needed. Cook to 180 F, or no longer pink inside.
Peel and dice potatoes. Rinse and chop kale into bite-sized pieces; removing and discarding ends. Finely dice onions. Once sausage is cooked, remove from pan and add onions. Cook for several minutes and then add water and broth powder.
Add whipping cream and potatoes. Cut sausage in half lengthwise, then chop into bite-sized pieces. Add to pot. Add kale. Cook for a few minutes. Add red pepper flakes. Simmer until potatoes and kale are tender.
Adapted from UCreate Foods