1/2 pound sweet or hot Italian bulk sausage
1 small onion, diced
2 large potatoes, cubed to make 3 cups
1 large carrot, chopped
1 clove garlic, crushed
1 14.5-ounce can chicken broth
1 15-ounce can diced tomatoes with juice
1/2 bunch kale, sliced
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried marjoram, crushed
1/2 teaspoon salt
1 pinch crushed red pepper flakes, to taste
Place a large pot or Dutch oven over medium-high heat and crumble the sausage into the pan. Stir as the sausage starts to sizzle, then add the onion. Cook, stirring occasionally, for about 4 minutes, until sausage is browned and cooked through. Add the potatoes, carrot, garlic, chicken broth, tomatoes, kale, oregano, marjoram and salt. If desired, add red pepper flakes. Cover and bring to a boil, then reduce the heat to low and simmer for about 10 minutes. When the potatoes are tender, serve.
Tips: Italian sausage infuses this simple soup with flavor, and you can choose hot or sweet sausage, depending on your taste for heat. It all comes together in under 30 minutes, and is even better after a day or two in the refrigerator.