This recipe is an Olive Garden Clone, that's wonderful. The only other note is that this recipe only makes three servings so you'll probably want to increase it.
1/2 pound hot italian sausage (2 large links)(I have used ground)
3 cups chicken broth
3 cups milk
2 tablespoons minced onion
1 tablespoon bacon bits
1/4 teaspoon salt
dash of crushed red pepper flakes
1 medium russet potato
2 cups kale
Saute the sausage until fully cooked.
Combine th echicken broth, milk, onion, bacon bits, salt and pepper flakes in a medium saucepan over medium/high heat.
Quarter the potato lengthwise then cut into 1/4 inch thick slices. Add to saucepan. When mixture begins to boil, reduce heat an d simmer for 30 minutes.
Cut the sausage at an angle into slaces. Add the sausage to the pan. Simmer for 1 hour, or until potato slices soften.
Add the kale to the soup and simmer for an additional 10 to 15 or until potatoes are soft.