Zuppa Toscana Soup

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.