Sautee one large chopped onion in 1 1/2 T olive oil for about five minutes, stirring. Add six cloves of garlic for about thirty seconds, then add six cups chicken stock or half chicken stock and half water (the broth is traditionally light, not rich). Bring to a boil and add one pound red potatoes (peeled and cut into 1-inch chunks). Simmer for about twenty minutes (until the potatoes are tender but not mushy.) Take the pot off the heat and mash the potatoes until the big chunks are reduced to smaller ones and the soup is a bit thicker. Put the pot back on the heat and add 12 oz. pre-cooked sausage  and a couple of sprigs of  oregano (optional). Simmer the soup for a few minutes to heat the sausage.  Remove the herb sprigs and add one pound of kale, cut into 1/2-inch shreds. Simmer for about five minutes, just until the kale is tender.