Step 1: Cook the Sausage
• Brown Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 5–7 minutes. Remove the sausage from the pot and set aside.

Step 2: Sauté the Vegetables
• Sauté Onions and Garlic: In the same pot, add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
• Add Carrots and Celery: Stir in the diced carrots and celery, cooking for another 5 minutes until they begin to soften.

Step 3: Add Broth and Tomatoes
• Combine Ingredients: Return the cooked sausage to the pot. Add the chicken or vegetable broth, diced tomatoes (with their juices), dried thyme, and dried oregano. Stir to combine.

Step 4: Simmer the Soup
• Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 15 minutes, allowing the flavors to meld.

Step 5: Add Kale
• Add Kale: Stir in the chopped kale and cook for an additional 5 minutes until the kale is wilted and tender. Season with salt and pepper to taste.

Step 6: Serve
• Garnish: Ladle the soup into bowls and sprinkle with grated Parmesan cheese if desired. Serve hot with crusty bread.