This delicious and easy soup comes together in less than an hour and in one pot! This recipe feeds the whole family and is the perfect soup season recipe for that cool fall weather.
Heat 1 Tbsp olive oil in stock pot over medium heat. Add sausage and cook until lightly browned. Using a slotted spoon, remove sausage (leaving drippings in the pot) and set aside.
Add remaining Tbsp of olive oil to pot, along with diced onion and carrots, fresh thyme, oregano, and crushed red pepper. Cook stirring frequently until onions are soft and translucent, about 5 minutes.
Add garlic and cook until fragrant. Then add a nice pinch of salt.
Pour in white wine & stir, scraping bottom of pot with wooden spoon to deglaze. Allow to simmer for 1 minute to cook off alcohol.
Add sausage back to pot, along with chicken broth and bay leaves and bring to a boil. Lower heat and allow to simmer for 15 minutes.
Add couscous and simmer an additional 20-25 minutes until tender.
Remove bay leaves and thyme sprigs, stir in kale and cook until nicely wilted.
Remove from heat and stir in heavy cream. Let sit for 5 minutes and serve with shaved Parmesan and a toasted baguette.
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