This Copycat Zuppa Toscana Recipe Is Way Better Than Olive Gardens

Ingredients

• 1 tablespoon (15 ml) extra-virgin olive oil
• 1 1/2 pounds (680 g) mild or spicy Italian sausage, removed from casing
• 2 medium onions (8 ounces; 227 g each), finely chopped
• 3 medium cloves garlic (1/2 ounce; 15 g), finely chopped
• 3 medium celery ribs (about 5 3/4 ounces; 165 g) with leaves, finely chopped
• 1 medium fennel bulb (8 ounces; 226 g), finely chopped
• 1 1/2 teaspoons fennel seeds
• 1/4 teaspoon crushed red pepper flakes
• 10 cups (2.4 L) homemade chicken stock or store-bought low-sodium broth
• 1 or 2 Parmigiano-Reggiano cheese rinds (optional), plus Grated Parmigiano-Reggiano, for serving
• 6 ounces (170 g) lacinato or curly kale, stemmed and cut or torn into roughly 2-inch pieces
• 1 russet potato (12 ounces; 340 g), peeled and cut into irregular chunks about 1/2 inch thick (read about this potato cutting method for more details)
• 1/2 cup (120 ml) heavy cream

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