Remove the sausage from the casing and discard the casing.
In a saute` pan, saute` the sausage until it is evenly light brown.
Remove the sausage and in the same saute` pan, add some EV olive oil and then add the chopped onion and chopped garlic.
Saute` for a few minutes and then add the pancetta cut in small cubes.
Saute` all together until the onion is very translucent and the pancetta is browned.
Take a stock pot with the hot chicken broth and add the potatoes cut il large pieces
Add the sauted onion, garlic and pancetta.
Add the sausage.
Cover the pot and cook for about 30 minutes.
Add the verza and cook for 3 minutes or until the verza wilts.
Now you are ready to serve. In a large soup bowl place at the bottom a slice of thick hard bread and pour the soup with a generous scoop of all the ingredients.
Garnish with Parmigiano cheese.