In a dutch oven, over medium-high heat, brown the sausage for 8 - 10 minutes until cooked.
Add the onion and sauté for 5 minutes.
Add the coleslaw mix, chicken stock and diced tomatoes. Season to taste with salt and pepper.
Bring to a boil, reduce heat to low and simmer for 1 hour.
Serve garnished with grated Parmesan and a warm baguette.
This recipe was developed by my talented friend Patrick.