Instructions

1. Gather all of the ingredients listed.
2. Heat a large cooking pot on medium-high heat. 
3. Add 2 tablespoons of olive oil. 
4. If you’re using sausage links, remove the casing and crumble the sausage with your hands. Add the sausage to the heated pot with olive oil.
5. Cook the sausage until it starts to brown.
6. Add the minced garlic, chopped onions, oregano, and thyme leaves.
7. Stir everything together and cook until the onions and garlic are tender and fragrant. 
8. Add chicken broth and bring to a simmer.
9. Add the sundried tomatoes.
10. Season with black pepper. 
11. Allow the soup to simmer for 20-25 minutes.
12. Just before serving, add the freshly torn kale leaves. Let the leaves wilt for about one minute in the soup.
13. Turn off the heat and add the whipping cream and stir so that the cream does not break. 
14. Garnish the soup with parsley leaves and parmesan cheese. 
15. Serve immediately.