Spiralized Zuppa Toscana Soup

In a large skillet, cook chicken sausage with red pepper flakes, onion powder, garlic powder, salt and pepper until over medium-high heat until sausage is cooked through. Remove seasoned sausage and set aside.

In the same skillet, cook garlic and onions, scraping any brown bits from the bottom into the mix, until onions are translucent, approximately 5 minutes. Add to the sausage.

In a large stockpot or Dutch oven, add chicken broth and bring to a boil. Add potatoes and cook until potatoes are done, approximately 20–30 minutes. Check potatoes to make sure they are cooked and continue cooking until done.

Stir in the heavy cream and cook for 5 minutes. Add sausage, chopped kale and zucchini noodles and cook for another 5 minutes. Enjoy!