Tuscan Soup A La Olive Garden - cooking recipe

Ingredients

2 cups spicy sausage (Jimmy Dean)
1 medium onion, diced
2 garlic cloves, minced
4 tablespoons chicken base
2 quarts water
1/2 teaspoon dried thyme
1 bay leaf
4 cups coarsely chopped potatoes
6 cups chopped fresh kale
5 ounces evaporated milk
parmesan cheese

Preparation

In some olive oil saute the onion and garlic until transparent.
Add water and chicken base or 2 quarts chicken broth.
Add the potatoes (I like to use frozen hash browns that I always have on hand).
Add the seasonings.
Bring to boil. Cover with lid and simmer.
Brown the sausage, breaking up into small pieces, and drain in a stainer.
Wash the kale, remove the stems/rib. Slice across you can add fresh or thawed frozen spinach squeezed dry).
Add the sausage and kale to your saucepan and cook until potatoes are tender.
Add the can of evaporated milk and heat through.
Check to see if you want to add any salt.
Serve with freshly grated Parmesan cheese. Enjoy.:-).