3 qt chicken broth
1 head garlic, roasted in foil at 350 for 30 minutes
1 lb. smoked sausage
1 head green kale or swiss chard
1 lb. orzo pasta
1/2 c Parmesan, grated
1 tsp red chile flakes

Slice sausage into half moon shapes and set aside. Heat large soup pot over medium heat. Add sausage and sauté 2 minutes. Add roasted garlic. Sauté mixture 1 minute and add broth and orzo. Simmer. Stir soup frequently until orzo is fully cooked, 10-15 minutes. Clean and finely slice the kale, add to the soup along with chile flakes and cheese. Stir until smooth and kale begins to turn bright green. Serve with extra cheese and chile flakes.