• Place a large pot over medium heat. Add the olive oil and crumble/brown the sausage for about 5 minutes.
  1 tablespoon oil, 1 lb Mild Italian Pork Sausage
• Add the onions and garlic and soften for about 5 minutes.
  1 yellow onion, 3 plump garlic cloves
• Drain most of the grease.

  Pro Tip: Push all the sausage/onions to one side tip the pan up and let the grease drain to one side of the pot. Sop it up with a couple paper towels being held with tongs. Discard the paper towels.
• Pour in a little chicken broth and scrape up any browned bits from the bottom of the pot. Pour in the remaining broth.
  6 cups chicken stock
• Add the peeled and sliced potatoes and turn the heat to high and bring the pot to a hard simmer/boil.
  3 cups russet potatoes
• Reduce the heat to medium/low and simmer for 30 minutes.
• Turn the heat to low and add in the kale and cream. Keep on the heat for another 5 minutes.
  3-4 cups fresh kale, 1 cup heavy whipping cream
• Taste for seasoning (salt, pepper, red pepper flakes) and then serve!
  salt to taste, pepper and red pepper flakes to taste

...Or Use The Slow Cooker Directions

• In a large sauté pan on the stove top, over medium heat, cook and crumble the sausage. Add the onions and garlic and saute for another 5 minutes.
• Pour the sausage mixture into the bottom of your slow cooker.
• Add in the peeled and diced potatoes and chicken stock.
• Cook on high for 3-4 hours or on low for 5-6 hours, until the potatoes are fork tender.
• Pour in the cream and add the kale. Cook for another 10 minutes.
• Taste for seasonings (salt and red pepper flakes).

Serving

• Just like at Olive Garden, this goes great with some warm bread sticks or ciabatta bread, and a big veggie salad!

  Pop down to the notes section for links to Olive Garden Copycat Breadsticks and Salad!

Storing

• Store leftovers in the fridge for up to 5 days.

  I do not recommend freezing this soup due to the milk content.