Notes — An easy to cook one-pot recipe that’s the most adaptable recipe. Ingredients can be found at almost any store. One batch serves 4–8 people. A recipe tweaked during road trips, backpacking outings, hostel stays, and in our Burning Man kitchen. Can easily be doubled, tripped, quadrupled or whatever. Can be frozen. Can easily be cooked almost anywhere with minimal utensils. This one is also super adaptable. You can sub vegetarian sausage for pork. Can add cream or coconut milk for a creamy variant or add chickpeas for a protein boost. Serve with crusty or toasted bread. (unknown kcal/recipe)

Ingredients

• 1 lb hot Italian sausage
• 1 onion, diced
• 1 28oz can of whole peeled tomatoes, roughly chopped
• 1 bunch kale, stems removed and torn or rough chopped
• 8 cups vegetable broth
• salt to taste

Ingredients (Variations)

• Substitute vegetarian sausage for pork sausage. If you do, add in a tablespoon of Italian seasoning and one tbsp of neutral oil.
• Substitute chicken or pork broth for vegetable broth.
• Substitute Swiss chard or collard greens for kale
• Add in 1 can of chickpeas for extra calories or protein
• Add in 1 can coconut milk or 2 cups whole milk to make a creamy variant
• Parmesan cheese for garnish

Instructions

1. Remove wrapping from sausage. Break up and brown the sausage over medium-high heat in a large stock pot. There should be enough fat rendered from the sausage to cook it.
2. Add chopped onion, cook until soft with some browning on sides.
3. Add in chopped tomatoes and broth. Bring pot to a rolling boil then lower to a simmer.
4. Tear up and add kale then Simmer for about 10 minutes until kale is tender.
5. Salt to taste.
6. Serve with twice as much crusty bread as soup.