1 yellow onion, chopped
2 carrots, chopped
1 Tablespoon olive oil
4 Chicken or Turkey sausages, pre-cooked and sliced
1 Bunch of fresh kale, clean, remove thick stems and chop in small pieces
14.5 oz can chopped fire roasted tomatoes
1 Quart of chicken stock
1 teaspoon red chili flakes (adds a little kick)
2 teaspoons sherry vinegar
Sea salt and freshly ground pepper
Parmesan Cheese, grated
1. Heat olive oil in heavy pan for soup, add chopped onions and carrots. Cook and stir until soft and a little brown. Add the sliced pre-cooked sausage stir together and cook for 5-8 minutes longer.
2. Add prepared kale to pot along with tomatoes, stock, red chili flakes and sherry vinegar. Stir and cook until vegetables are tender. Salt and pepper to taste.
3. Serve with grated parmesan cheese.