The Most Flavorful Sausage, Kale & White Bean Soup

Heat oil in a Dutch oven for 1 minute.

Cook carrots, onion, and celery over medium heat with the lid on for 8-10 minutes, until soft.

Brown the sausage in a separate skillet; drain the grease and return to the skillet to set aside.

Add salt, pepper, and seasonings, and minced garlic to the vegetables; stir for 1 more minute.

Add chicken broth, beans, and sausage to the vegetable mixture; simmer for about 20 minutes.

Add kale and simmer for 25 more minutes.

While the soup simmers, cook the microwavable potatoes according to package directions.

Cool the potatoes until you can touch them, then slice into halves or quarters.

Melt the butter in a small dish and add the seasoning packet; stir.

Add the melted butter and parmesan seasoning mixture to the potatoes and stir gently in a bowl.

Add the seasoned potatoes to the soup, stir gently, and turn the heat to low until ready to serve.

Serve with garlic bread if desired.