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Heat olive oil over medium heat in a large dutch oven or soup pot. Brown sausage, using a spatula to break apart into smaller pieces.
Use a slotted spoon to transfer sausage to a plate, leaving behind any oil in the pot. Add onions, carrots, celery, bell pepper, and garlic to the remaining oil in the pot (add a little more olive oil if needed), and cook for 7-8 minutes, or until vegetables are beginning to soften.
Return browned sausage to the pot. Add chicken broth, bay leaf, smoked paprika, Italian seasoning, potatoes and greens (the greens will stick up above the broth but will soon reduce down into broth). Stir to combine.
Simmer for 15 minutes, or until potatoes are tender, and greens are reduced down and tender. (It is OK if potatoes break apart a little bit - they will help to add texture to the soup).
Before serving, stir in Parmesan cheese and lemon juice. Season generously with salt and pepper to taste.