¼ teaspoon freshly ground black pepper, plus more if desired
8 cups (2 quarts) low-sodium chicken broth
1 (14.5 ounces) can petite diced tomatoes
1 cup uncooked ditalini pasta
1 cup kale, ribs removed, finely chopped (or spinach)
Freshly grated Parmesan cheese to sprinkle on top of each serving
Heat one tablespoon of olive oil in a large Dutch oven and cook the turkey sausage over medium heat, breaking it up with a wooden spoon until it is browned, about 5 minutes.
Add remaining 2 tablespoons olive oil and reduce heat to medium-low. Add onion, carrot and celery and cook until onions are translucent and carrot and celery are bright and somewhat softened, about 10 minutes. Add garlic and cook 1 minute longer.
Return turkey sausage and any juices to the pot and add oregano, crushing between fingers to release aroma. Season with salt and pepper.
Add chicken broth and tomatoes and bring to a simmer. Stir in pasta and cook 10 minutes. Stir in kale and cook 5 minutes longer.
Check seasoning and add more salt and black pepper, if desired. Ladle into bowls and top with cheese.
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