Dice the yellow onion into small bite size pieces and mince the garlic. De-stem and roughly chop the kale.

Add 1 tbsp olive oil to dutch oven or large pot and place on medium heat. Add in the ground Italian sausage, break it up and cook until almost done - around 7-10 minutes. Remove onto a plate once done and set aside.

To the pot, add the onions along with a pinch of salt and cook for 2-3 minutes.

Once done, add in the garlic and the 1 tsp of Italian seasoning and cook for 1 minute until fragrant. To this, add the 2 tbsp of flour and stir to coat the veggies. Let cook for 1 minute or so.

Add in chicken broth and then deglaze the pan, making sure to scrape the bits of flavor from the bottom with a wooden spoon.

Turn heat up to medium/high and let the chicken broth come to a boil.

Break the lasagna noodles into smaller pieces and add them to the boiling broth.

Let the noodles cook for 8-10 minutes or so, or until cooked to your liking. Keep an eye on them and stir occasionally to make sure they don’t stick to the bottom!

Once the noodles are done, turn back down the heat to medium/low. To the pot, add back in the sausage. Next, add in the half and half and stir to combine. Lastly, add in the kale and stir to combine.

Let soup GENTLY simmer uncovered until it is fully warmed - for 10-15 minutes or until it begins to thicken. (Make sure soup isn’t boiling! You don’t want the dairy to curdle!) - Stir the soup every couple of minutes.

Once the soup has thickened slightly, taste and adjust for seasoning. Add more salt or Italian seasoning if needed. Garnish with a generous sprinkle of freshly shredded parmesan cheese. Serve with red pepper flakes, crusty bread and fresh thyme for garnish. Enjoy!