We got down to the mid 30's today,which is such a rarety around these parts. But it was also a good excuse for having soup. I made my version of Olive Garden's "Tuscan Soup", which is much like a creamy potato chowder soup. It's made with Italian sausage, but I've also made it with regular breakfast sausage and I think it tastes better that way. Like any soup, after you fry up your meats, just add the flavorful components: finely diced onions and garlic, celery, green peppers, then add about a TB of flour and sort of 'brown' that into a roux, add your stock, in this case chicken stock, and your veggies. I also add baked potatoes because they supply a really nice unique flavor to the soup. For this pot I added 4 medium baked potatoes roughly chopped up.
If you want to layer more flavor, I usually add about a cup of of wine (whatever you've got on hand; I like to add white wine, but today I only had red wine on hand so I used that) and about two cups of whipping cream. Note: Wine is very much an optional addition.
For adjusting the seasoning I like to add Knorr chicken bouillon- that and maybe some dried parsley, thyme, black pepper, and red pepper flakes. I also season the sausage while it's browning with those same herbs.
At the end just add your kale and/or spinach and let the pot simmer for about 10 minutes.
Serve with some crusty French bread and be sure to add lots of grated parmesan cheese like they do at Olive Garden. And if you like heat, add more red pepper flakes!