INGREDIENTS

• 2 tablespoons olive oil
• 1 pound bulk Italian sausage
• 1 cup onion, chopped
• 1 cup carrot, finely chopped
• 1 baking potato, peeled and chopped
• 3 cloves garlic, minced or pressed
• 1 tablespoon fresh thyme, or 1 teaspoon dried
• 14 ounces fire-roasted diced tomatoes
• 6 cups chicken stock
• 2 cups kale, chopped
• kosher salt and pepper, to taste
• 1/4 cup parmesan cheese, grated

DIRECTIONS

1. Heat olive oil in a stock pot over medium high heat. Once it begins to shimmer, add sausage and cook until nice and crumbled and browned.
2. Transfer the sausage to a paper towel lined plate.
3. Add onion, carrot, and potato to the pot. Cook for about 8 minutes or until the vegetables are somewhat tender.
4. Add garlic and cook just a minute.
5. Stir in tomatoes and stock. Let simmer for 10-12 minutes.
6. Add kale and stir to submerge. Let cook another few minutes or until kale is bright green.
7. Return the sausage to the pot.
8. Adjust seasoning with salt and pepper.
9. Ladle soup into bowls and garnish with parmesan.

Nutritional Information

INGREDIENTS

• 1 loaf sourdough bread

DIRECTIONS

1. Heat oven to 350.
2. Wrap bread in foil and heat 10-12 minutes.