Rustic Potato and Sausage Soup

Over medium heat add Olive Oil (1 Tbsp) 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.

To the same pot add remaining Olive Oil (1 Tbsp) over medium heat. Add White Onions (1 cup) , Celery (1 cup) , Carrots (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.

Pour in Chicken Broth (4 cups) and Canned Tomatoes (1 cup) . Add Baby Potatoes (2 1/4 cups) , 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 (2 cups) 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.