Zuppa Toscana

Cut potatoes into ½ inch cubes or slices. Dice onions. Chop celery and carrots if using. Olive Garden doesn't used celery and carrots but I love adding them to any soup.
In a dutch oven or large soup pot, brown your italian sausage. Remove from pot once browned.
Add the vegetables (except for kale potatoes!) to the pot and season with salt, pepper, and garlic powder. Allow to cook for 3-5 minutes until veggies start to soften. Once softened add in the meat, potatoes, chicken stock and water. Cover with a lid and cook on medium heat until the potatoes are tender.
Add in the kale and half and half. Cook for 10 minutes until kale is tender. Serve with parmesan cheese and breadsticks.