Ingredients

• 1 tbsp oil
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 4 hot Italian sausages, casings removed
• 4 cups chopped green kale
• 6 white potatoes, peeled and diced
• 1 19-oz can diced tomatoes
• 8 cups chicken broth
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• Salt and pepper to taste

Preparation

In a large Dutch oven, heat the oil over medium-high heat. Add the onion and cook until it is translucent, 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the hot Italian sausage and cook, breaking it up with the side of the spoon, until it is no longer pink, 6 to 8 minutes. Add the kale and potatoes and cook for a minute and top with the diced tomatoes, red pepper flakes and broth. Bring the soup to a boil and then reduce the heat to a simmer. Simmer until the potatoes have softened, about 20 minutes. Season with salt and pepper to taste.
Serve immediately or store in the refrigerator for up to 3 days.