Italian Sausage and Orzo Soup with Kale

In a large pot or Dutch oven, heat olive oil over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned.

Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes.

Add garlic and cook for 1 minute more, until fragrant.

Pour in chicken broth and crushed tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.

Stir in orzo pasta and cook according to package directions, about 8-10 minutes, or until pasta is tender.

Add kale and cook until wilted, about 3-5 minutes.

Stir in oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste.

Serve hot, garnished with grated Parmesan cheese.