1
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.
