Begin by browning the sausage in a large pot over medium heat for about 5-6 minutes until it is nicely cooked through. Once browned, use a slotted spoon to remove the sausage from the pot and set it aside on a plate.

In the same pot, add the butter and sauté the diced onion until it becomes translucent. This should take a few minutes. Then, incorporate the minced garlic and continue to sauté for another minute until the garlic is fragrant.

Next, pour in the chicken broth and water, followed by the chopped potatoes, salt, and black pepper. Bring this mixture to a rolling boil and let it cook until the potatoes are tender.

Once the potatoes are cooked, stir in the chopped kale and heavy cream, followed by the reserved sausage. Taste the soup and adjust the seasoning with additional salt and pepper if necessary.

Serve hot, garnished with grated parmesan cheese and/or bacon if desired for an extra touch of flavor. Enjoy this comforting bowl of Zuppa Toscana!