Sausage, Kale, and Potato Soup

One of the perks of working freelance is lunch at home.  Soup is one of my favorite cold weather meals, and because I was so industrious with the Thanksgiving leftovers, and have 8 quarts of turkey stock in my freezer, we've been eating lots of soup.  This one can be put together in about and hour, and is wonderful with fresh bread, or as pictured with grilled cheese dippers on the side.

2 links hot Italian sausage, removed from casing

1 medium onion chopped

1 red pepper, chopped

1 large handful of kale leaves, chopped

2 medium potatoes, diced

1 quart stock, or one box if store bought

salt

red pepper flakes

olive oil for pan

Add about a tablespoon of oil to the bottom of a heavy bottom soup pot, saute sausage, onion, and chopped red pepper until sausage has browned and onion and pepper are soft.  Add stock, chopped kale, and a pinch of red pepper flakes and allow to simmer for 30 minutes.  Add potatoes and simmer for 20 minutes more or until potatoes are tender.  Salt to taste.  

*Soup can be topped with a glug of good olive oil and a grating of fresh Parmesan if you want to be fancy about it.