Tomato Potato Soup

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook until browned, breaking it up with your spoon as you go. Remove with a slotted spoon and set aside.
1 tablespoon olive oil
1 pound Italian sausage
Add the onion, carrot and celery and sauté for 5-6 minutes until the vegetables have softened.
1 medium onion
1 medium carrot
2 celery stalks
Stir in the garlic, Italian herb mix and red chili flakes and cook for another minute.
2 large garlic cloves
1 teaspoon Italian herb mix
¼ teaspoon red chili flakes
Next, add the tomato paste and cook for 2 minutes, stirring constantly, until it turns a deep red.
2 tablespoons tomato paste
Pour in the tomato sauce, then add the potatoes, chicken broth and bay leaves. Bring to a gentle boil, then reduce the heat and simmer uncovered for 20–25 minutes, until the potatoes are fork tender.
1 ½ cup tomato sauce
1 ½ pounds red potatoes
4 cups low-sodium chicken broth
1-2 bay leaves
Remove the bay leaves, then stir in the cooked sausage and kale and cook for 2-3 minutes until wilted. Adjust the seasoning to taste and serve hot.
2 cups Tuscan black kale
Salt and freshly ground black pepper to taste