• Adjust rack to top position and preheat oven to 425 degrees. (TIP: If you have a toaster oven, feel free to skip preheating.) In a small microwave-safe bowl, place 2 TBSP butter (4 TBSP for 4 servings) and a pinch of Italian Seasoning (you’ll use more later); bring to room temperature. Wash and dry produce. • Halve, peel, and finely dice onion. Peel and dice sweet potato into ½-inch pieces. Remove and discard any large stems from kale.

• Heat a large drizzle of olive oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until softened, 4-5 minutes. • Add sausage* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

• Stir sweet potato, stock concentrates, 1 tsp Italian Seasoning (2 tsp for 4 servings), 2½ cups water (5 cups for 4), and a big pinch of salt into pot. (Use the rest of the Italian Seasoning as you like.) Cover and bring to a boil, then reduce heat to medium and simmer for 7 minutes.

• Once soup has simmered for 7 minutes, uncover pot and stir in kale. Simmer, uncovered, until kale is wilted and sweet potato is tender, 5-7 minutes more. Season generously with salt and pepper. TIP: Prefer a brothier soup? Add another ¼-½ cup water and an extra pinch of salt.

• Meanwhile, mix softened butter and Italian Seasoning until thoroughly combined. Season with salt. TIP: If butter is not yet softened, microwave for 5-10 seconds. • Halve baguette lengthwise; spread herb butter onto cut sides. Toast, cut sides up, on top rack (or in a toaster oven) until golden, 3-5 minutes. • Halve each baguette piece on a diagonal.

• Divide soup between bowls and top with Parmesan. Serve with toast points on the side. ***Chicken Sausage is fully cooked when internal temperature reaches 165º.***