I had a lot of the ingredients for Zuppa Toscana lying around, but really wanted a meal not a soup. So this is a thicker version.
Dice up an onion while the sauce pan is heating. Start that sauteing and start cutting up to potatoes. The soup usually does slices, but I had a bag of baby potatoes*, so just quartered those. Back to the pan, add in a clove or three of chopped up garlic. Sprinkle a small amount** of red pepper flakes over that. After a minute, add the potatoes and then cover with chicken broth. Bring to a low boil and cook uncovered until the potatoes are cooked. Put in a nice size layer of kale. Then put in half again us much because it always cooks down more than you expect. Mix that in until cooked (e.g. turns dark green). Dump in sliced, cooked*** Italian sausage. Heat through and keep cooking until most of the liquid is gone. Use a bit of corn starch to thicken the remainder. And that is about it. Serve with parma.
* The size of thee bag also determined the proportions for everything else.
** Around a half teaspoon. The point is to add a bit of spice, not to make it spicy.
*** Mine was already cooked. If you don't want to cook it ahead of time, slice or crumble up the raw sausage and work it in during the onion stage.
