Zuppa Toscana with Spicy Sausage and Roasted Garlic

Preheat oven to 400°F (200°C). Cut the top off the head of garlic, exposing the cloves. Drizzle with 1 tablespoon of olive oil and wrap in aluminum foil. Roast for 40-45 minutes, or until cloves are soft and fragrant. Let cool slightly.

While the garlic is roasting, brown the sausage in a large pot or Dutch oven over medium-high heat. Break it up with a spoon as it cooks. Once browned, remove the sausage from the pot and set aside, leaving the rendered fat in the pot.

Add the diced onion and red pepper flakes to the pot with the sausage fat. Cook until the onion is softened, about 5 minutes. If there isn't enough fat remaining, add an additional tablespoon of olive oil.

Squeeze the roasted garlic cloves out of their skins into the pot with the onions. Mash the garlic with a spoon.

Pour in the chicken broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.

Return the cooked sausage to the pot. Add the chopped kale and cook until it wilts, about 5 minutes.

Stir in the heavy cream and heat through, but do not boil. Season with salt and pepper to taste.

Serve hot. Garnish with extra red pepper flakes or a drizzle of olive oil, if desired.