Rustic Potato and Sausage Soup

Over medium heat add Olive Oil (1 Tbsp) to a large pot or dutch oven. Add Mild Italian Sausages (2) and cook until golden and no longer pink, turning often, about 15 minutes. Remove cooked sausage to a paper towel-lined dish to absorb any excess fat.

To the same pot add remaining Olive Oil (1 Tbsp) over medium heat. Add White Onions (160 g), Celery (150 g), Carrots (150 g), and Garlic (1 clove). Sauté for 4-5 minutes until vegetables are starting to soften, and have sweat off some of their moisture.

Pour in Chicken Broth (1 L) and Canned Tomatoes (225 g). Add Baby Potatoes (340 g), Bay Leaf (1), Fresh Oregano (1 Tbsp), Fresh Parsley (1 Tbsp), Paprika (1/4 tsp), and Smoked Paprika (1/4 tsp). Cover and simmer on low for about 10 minutes until potatoes are almost tender.

Chop cooked sausage into bite-sized pieces.

Add Kale (50 g) and sausage to the pot and continue to cook, partially covered for about 5 minutes until kale is cooked but still has some color and bite.

Season with Kosher Salt (1/4 tsp) and Ground Black Pepper (1/8 tsp) and serve immediately with crusty bread if desired.