Rustic Zuppa Toscana with Sausage & Cavolo Nero

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a wooden spoon, until browned and crispy in spots, about 6-7 minutes. Transfer the sausage to a plate with a slotted spoon, leaving the rendered fat in the pot.

Reduce the heat to medium. Add the olive oil to the pot along with the diced onion. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the garlic and red pepper flakes and stir for 1 minute until fragrant.

Add the potato cubes and stir to coat them in the aromatics. Pour in the chicken stock and bring to a boil. Reduce to a steady simmer and cook until the potatoes are fork-tender, about 12-15 minutes.

Using a potato masher or the back of a fork, crush about a quarter of the potatoes against the side of the pot. This thickens the soup and gives it body while leaving plenty of intact pieces for texture.

Add the cannellini beans, the torn kale, and the reserved sausage back to the pot. Simmer for 5-7 minutes until the kale is tender but still has a slight chew.

Stir in the heavy cream and heat through for 2 minutes. Season generously with salt and pepper to taste. The soup should be thick, hearty, and deeply savory.

Ladle into warmed bowls. Finish each serving with a generous drizzle of your best extra-virgin olive oil, a shower of grated Parmigiano, and a grind of black pepper. Serve with thick slices of crusty bread for dunking.