Spicy Sausage, Potato and Kale Soup

If you like the Zuppa Toscana at Olive Garden, try this recipe I think it's pretty darn close.

6 links of hot Italian sausage - casings removed
1 small white onion - diced
4 cloves of garlic - minced
3 medium russet potatoes - scrubbed and quartered lengthwise, then sliced thin crosswise
3 - 14 oz cans of chicken broth
Kale - stems removed and shredded into thin ribbons about 2 cups
2 cups of 1 percent milk
Freshly grated Parmesan
Salt, red pepper flakes and black pepper to taste

*Over medium heat in a large stock pot, cook sausage links while breaking up with a wooden spoon or spatula. When sausage is about half done add the onion and cook until onion is soft and translucent add the garlic and cook about a minute longer. De-glaze the sausage and onion mixture with the chicken broth. Be sure to scrape all of the nice brown bits from the bottom of the pan. Add the potatoes and bring to a simmer. Cook for about 15 minutes. Add kale and simmer for 10 minutes more. Add milk and heat thoroughly. Adjust seasoning with salt and pepper. I like to add a pinch or two of red pepper flakes at the end because I like it spicy. Sprinkle with Parmesan cheese.

Serves 6