This hot, hearty Italian-inspired chili with high-impact flavor and beautiful color is a snap to make. Tell your nona you spent all day in the kitchen preparing it, so she won't think you're a slacker.
In stockpot or Dutch oven, crumble and brown the sausage. Add the tomatoes and oil, the canned beans, the chicken base, water, vinegar, and kale.
Gently stir in the tomato paste and salt. Simmer for 10 minutes until kale is softened.
Add pasta and cook for 15 minutes. Add additional salt or vinegar as desired to create a bright, flavorful broth.
Serve with crusty bread for sopping.