Cooking Instructions
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Step 1
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.
Step 2
To the same pot add remaining Olive Oil (1 tablespoon) over medium heat. Add White Onion (1 cup), Celery (1 cup), Carrot (1 cup), and Garlic (1 clove). Sauté for 4-5 minutes until vegetables are starting to soften, and have sweat off some of their moisture.
Step 3
Pour in Chicken Broth (1 liter) and Canned Tomatoes (1 cup). Add Baby Potato (12 ounce), Bay Leaf (1), Fresh Oregano (1 tablespoon), Fresh Parsley (1 tablespoon), Paprika (1/4 teaspoon), and Smoked Paprika (1/4 teaspoon). Cover and simmer on low for about 10 minutes until potatoes are almost tender.
Step 4
Chop cooked sausage into bite-sized pieces.
Step 5
Add Kale (2 cup) 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.
Step 6
Season with Kosher Salt (1/4 teaspoon) and Ground Black Pepper (1/8 teaspoon) and serve immediately with crusty bread if desired.
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