Zuppa Toscana Casserole

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2. In a large skillet, brown the Italian sausage over medium heat, breaking it up with a spoon. Drain off any excess grease.
3. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
4. In a large pot, combine the chicken broth and cubed potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.
5. Add the cooked sausage, onion, and garlic mixture to the pot with the potatoes. Stir in the chopped kale.
6. Season with salt, black pepper, and red pepper flakes.
7. Stir in the heavy cream and bring the mixture back to a simmer.
8. Pour the mixture into the prepared baking dish. Sprinkle the shredded Parmesan cheese over the top.
9. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
10. Let stand for 5-10 minutes before serving.