Stove Top

Cup of Yum
1. In a large pot or Dutch oven, cook sausage over medium heat while breaking into pieces. Once brown, remove with a slotted spoon and drain on a plate lined with paper towels. Drain fat from pot, leaving about 1 Tablespoon.
2. Add garlic, onion, carrots, celery and salt to the pot with reserved fat and sauté for about 7-10 minutes or until onions are translucent and fragrant.
3. Add broth, pepper and the cooked sausage to the pot. Bring soup to a boil then reduce heat to a simmer and cook for about 20-30 minutes, or until the veggies are tender. Add the kale about 10 minutes before serving.
4. Once kale has wilted and veggies are tender, taste and season with additional salt and pepper, if needed.
5. Portion soup into bowls and top with parmesan, if using.

Slow Cooker

1. In a large skillet or pot, cook sausage over medium heat while breaking into pieces. Once brown, remove with a slotted spoon and drain on a plate lined with paper towels. Drain fat from pan, leaving about 1 Tablespoon.
2. Add garlic, onion, carrots, celery and salt to the pot with reserved fat and sauté for about 7-10 minutes or until onions are translucent and fragrant.
3. Transfer veggies into a slow cooker, add broth and pepper and stir in sausage. Cover and cook on high for 3 hours or low for 6 hours. Add kale to the slow cooker about 10 minutes before serving.
4. Portion soup into bowls, season with additional salt and pepper, if desired and top with parmesan. if using.