Heat the oil in a large saucepan or Dutch oven set over medium-high heat.
2
Add the sausage, onion, carrot, celery, red pepper, garlic and thyme. Cook for 5 minutes or until vegetables start to soften and sausage is golden brown.
3
Pour in the broth and add the bay leaf; bring to a boil.
4
Add the orzo and kale. Reduce the heat to medium; simmer for 8 to 10 minutes or until the orzo is al dente and vegetables are tender.
5
Stir in the parsley, salt and pepper. Serve immediately.
Tips
Substitute baby shells or alphabet pasta for the orzo. Serve the soup with crusty bread for a satisfying supper. Prepare a double batch and freeze half to have on hand for busy weeknights.
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