Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Remove Italian sausage from casing, if necessary.

In a mixing bowl, combine panko and 2 Tbsp. water. Rest, 1 minute.

After 1 minute, add ricotta and sausage. Mix until completely combined. Form mixture into 16 equally-sized meatballs and evenly divide between both provided trays. Top each tray with 1 tsp. olive oil.

Bake both trays uncovered in hot oven, 12 minutes.

Meatballs will finish baking in a later step.

While meatballs bake, continue recipe.

Drain beans.

Carefully remove trays from oven.

Evenly divide beans, kale, chicken base, cream base, poultry seasoning, 1 1/2 cups water, 1/4 tsp. salt, and 1/4 tsp. pepper between trays and gently stir to combine. Cover trays with foil.

Wrap garlic bread in foil.

Bake garlic bread and both trays (garlic bread wrapped, trays covered) in hot oven until garlic bread is warm, kale is wilted, and meatballs reach a minimum internal temperature of 160 degrees, 20-25 minutes.

Carefully remove from oven and stir to combine.

To serve, garnish soup with Parmesan. Bon appétit!