Preparation

1. In a large pot, brown the Italian sausage over medium heat, breaking it apart. Cook until browned and no longer pink, about 8 to 10 minutes.
2. Remove the sausage from the pot, leaving the drippings. Add the chopped onion, carrots, and celery to the pot. Cook for about 5 to 7 minutes until softened.
3. Add minced garlic and cook for an additional 30 seconds until fragrant.
4. Pour in a splash of chicken broth and scrape the bottom of the pot to deglaze it, lifting the brown bits.
5. Add the remaining chicken broth and diced potatoes. Bring to a gentle boil, then reduce heat and simmer for 12 to 15 minutes until potatoes are tender.
6. Once potatoes are tender, return the browned sausage to the pot. Stir in the chopped kale in handfuls. It will wilt down.
7. Simmer for another 5 to 8 minutes until the kale is tender but still vibrant in color.
8. Season with salt and pepper to taste. Optionally, add a splash of lemon juice or vinegar and the Parmesan rind for added depth.