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

Add 1 tablespoon olive oil to a 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 it's 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 1 teaspoon of Italian seasoning, and cook for 1 minute until fragrant. Add in 2 tablespoon of flour and stir to coat the veggies. Let cook for 1 minute.

Add in chicken broth and deglaze the pan, scraping 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 until cooked to your liking, stirring occasionally.

Once the noodles are done, reduce the heat to medium/low. Add back in the sausage, and then add in the half and half and stir to combine. Lastly, add in the kale and stir to combine.

Let the soup simmer gently uncovered for 10-15 minutes until it begins to thicken, stirring every couple of minutes.

Once the soup has thickened slightly, taste and adjust for seasoning. Garnish with freshly shredded parmesan. Serve with red pepper flakes, crusty bread, and fresh thyme.