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Add the rice and two cups water to a rice cooker. Set it and forget it.
Heat a Tbs. of extra-virgin olive oil in a large soup pot over medium high. Add the sliced chicken sausages and sear all over, until you get some good color on both sides, about six minutes. Add the two cans of fire-roasted tomatoes and the stock. Bring this to a boil, then reduce the heat and simmer about ten minutes, just long enough for the flavors to marry. Now add the kale and stir it into the soup as it wilts. This takes no time at all.
Taste it. Salt? Yes, add a good pinch of salt. Get it just the way you like it. If you have lemon on hand, a squid never hurt. Oh, that rhymed.
Add the cooked rice to soup bowls and ladle the soup right over. I like the rice and soup separate so that the rice doesn’t get mushy and soak up too much of the liquid. It’s perfect this way.
Garnish with plenty of parmesan and you’re set!
Serves 4-6.