4 pieces sweet Italian sausage
6 cups low-sodium chicken broth
2/3 cup orzo
2 cups packed kale, roughly chopped
Preheat oven to 350. Bake sausage 20-30 minutes, or until internal temperature reaches 145 (if using chicken or turkey sausage, 165). In a large pot or Dutch oven, heat broth on medium-low for 15 minutes. Season with salt and pepper to taste. Add in orzo, then simmer on low for 10 minutes. Add in kale. When sausage is cooked, chop and add to soup; simmer 10 minutes to let flavors combine.