It’s a homey soup that’s warming and hearty, with a rich tomato-laced chicken broth, tender baby potatoes, Italian sausage, and vegetables. Paprika, garlic, and fresh herbs give added depth of flavor to this rustic, chunky soup.
Over medium heat add Olive Oil (1 tablespoon) to a large pot or dutch oven. Add Mild Italian Sausage Links (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.
Dice the White Onion (1 cup).
Dice the Celery (1 cup).
Dice the Carrot (1 cup).
Chop the Garlic (1 clove).
Quarter the Baby Potato (12 ounce).
Chop the Fresh Oregano (1 tablespoon).
Chop the Fresh Parsley (1 tablespoon).
To the same pot add remaining Olive Oil (1 tablespoon) over medium heat. Add onion, celery, carrots and garlic. Sauté for 4-5 minutes until vegetables are starting to soften, and have sweat off some of their moisture.
Crush up the Canned Tomatoes (1 cup) with your hands if not already diced.
Pour in Chicken Broth (1 liter) and crushed tomatoes. Add potatoes, Bay Leaf (1), oregano, parsley, Paprika (1/4 teaspoon) and Smoked Paprika (1/4 teaspoon). Cover and simmer on low for about 10 minutes until potatoes are almost tender.
While soup is cooking, chop Kale (2 cup).
Chop cooked sausage into bite-sized pieces.
Add kale 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 teaspoon) and Ground Black Pepper (1/8 teaspoon) and serve immediately with crusty bread if desired.