1 In a large pot or Dutch oven, heat the olive oil over medium-high heat.

2 Add the spicy Italian sausage, breaking it up with a spoon, and cook until browned and cooked through (about 5–7 minutes). Remove some of the excess fat if desired.

3 Add the diced chicken to the pot and cook until just sealed on the outside, about 3–4 minutes. Remove and set aside with the sausage.

4 Reduce heat to medium. Add the chopped onion and sauté until translucent, about 4 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.

5 Pour in the crushed tomatoes and chicken broth, stirring to combine. Scrape up any browned bits from the bottom of the pot.

6 Return the cooked sausage and chicken to the pot. Add the drained beans, Italian seasoning, and crushed red pepper flakes. Bring to a gentle boil, then reduce to a simmer.

7 Simmer uncovered for 15–20 minutes to meld flavors and allow the chicken to cook through fully.

8 Stir in the chopped kale (or spinach) and simmer 3–5 minutes more until tender and bright green.

9 Taste and adjust seasoning with salt, pepper, and lemon juice if using. For a creamier finish, stir in a splash of heavy cream or a dollop of mascarpone (optional).

10 Ladle into bowls, sprinkle with grated Parmesan, and serve with crusty bread for dipping. Enjoy warm!