Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the salt, crushed red pepper flakes and bay leaves, and cook, stirring for 1 minute to extract the spice flavors into the oil. Add the sausage and cook, stirring often, until it begins to brown, about 2 minutes. Add the onions, bell peppers, and celery and cook, stirring occasionally, until they soften, about 4 minutes.
Add the stock, potatoes, and garlic and bring to a boil over high heat. Season with salt to taste. Reduce the heat to medium-low and simmer until the soup has thickened, about 1 hour and 15 minutes.
Stir in the parsley and green onions. Serve immediately, topping each serving with two or three fritters.
Yield: 6 to 8 servings