Rich peppery broth and simple homemade sausage combine with potatoes and kale in this comforting weeknight meal. The result - a satisfying soup that comes together quickly but tastes as if it's been simmering on the stove for hours.
Mix Italian Sausage Seasoning into the ground pork until thoroughly combined. Cover and refrigerate for 20-30 minutes so that the flavors incorporate through the meat.
Heat the oil in a Dutch Oven or deep stockpot over medium-high heat. Pinch off 1-inch pieces of seasoned pork and add to the pot; do this in batches if necessary to keep the pork in one layer so that it browns evenly. Continue to cook until the sausage is browned on all sides, about 5 minutes, then transfer to a plate.
Add onion to the pot and cook for about 3 minutes, stirring to scrape up any browned sausage bits from the bottom of the pot.
Add potatoes and the Summit County Seasoning, cook for another 3 minutes, stirring often. Add the chicken broth and sausage and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the potatoes are tender but not falling apart, 10-15 minutes.
Meanwhile, combine the water and cornstarch in a small bowl or cup. When the potatoes are tender, stir the cornstarch mixture into the soup. Add the kale and continue to simmer on low heat until the soup has thickened, and the kale is tender about 5 to 10 minutes.
Remove from heat and allow the soup to cool slightly before serving — season to taste with salt and pepper and garnish with green onion.
 To make Italian Sausage Seasoning yourself, blend salt, sugar, pepper, fennel, garlic, sage, and Spanish paprika, adding a bit of this and a dash of that until the blend smells about right. Measure enough for the recipe and store any remaining amount in a tightly-sealed glass jar. Here's the link to buy Summit County Seasoning.