1-First Steps: Gather and Prep Begin by heating 1 tablespoon olive oil in a large stockpot over medium-high heat. Add 1 pound ground Italian sausage and break it up with a spoon, cooking until browned and done, about 6-7 minutes. Remove the sausage with a slotted spoon, leaving the drippings in the pot for extra flavor.

2-Sauté and Build Flavor: Next, add 1 finely chopped yellow onion to the pot, seasoning lightly with fine sea salt and freshly ground black pepper. Sauté for 4-5 minutes until softened, then stir in 6 finely chopped garlic cloves, 1/2 teaspoon crushed red pepper flakes, and 1/3 cup tomato paste. Cook for 1-2 minutes, stirring often, to let everything get fragrant and caramelized.

3-Add Veggies and Simmer: Now, toss in 1 (14-ounce) bag of classic coleslaw mix and cook for 3-4 minutes until the cabbage starts to wilt. Pour in 6 cups chicken stock and return the sausage to the pot. Bring it to a simmer, then add 1 cup uncooked orzo pasta and cook, stirring occasionally, for 8-10 minutes until the pasta is just al dente.

4-Finish and Serve: In the last 3-4 minutes, stir in 3 cups finely chopped kale until it’s wilted and tender. Remove from heat, add the zest and juice of 1 small lemon (about 2 tablespoons juice) and 1/2 cup freshly grated Parmesan cheese, stirring until melted. Taste and adjust seasoning as needed before ladling into bowls and topping with extra Parmesan.