Heat 1tbsp olive oil or butter in a large Dutch oven or soup pot over medium heat, this will prevent the sausage from sticking and create a flavorful base.

Add 1lb mild Italian sausage and 1lb hot Italian sausage to the pot, breaking it apart with a wooden spoon as it cooks. Stir occasionally for 8-10 minutes until fully browned and cooked through. Remove the sausage from the pot with a slotted spoon and set it aside on a plate lined with paper towels to drain excess grease.

While the sausage is cooking, chop 1 large onion into small, even pieces for even cooking and flavor distribution.

In the same pot with the remaining sausage drippings, add the chopped onion. Sauté over medium heat for 3-4 minutes, stirring often until the onion becomes soft and translucent.

Add 1/2cup sun-dried tomatoes to the pot. If your sun-dried tomatoes are packed in oil, pat them dry with a paper towel to avoid excess oil in the soup. Stir and cook for another 1-2 minutes to enhance their sweetness.

Sprinkle 1tsp dried oregano, 1tsp dried thyme, 1/2tsp red pepper flakes, and 1/4tsp cayenne pepper into the pot. Stir well to coat the onions and sun-dried tomatoes with the spices, allowing the aromatics to bloom for 30 seconds.

Pour in 6cups chicken bone broth to deglaze the pot, scraping up any browned bits from the bottom for extra flavor. Add the reserved cooked sausage back into the pot.

Drop in 1 parmesan rind and 1 bay leaf, which will infuse the broth with depth and complexity as the soup simmers.

Bring the soup to a gentle boil over medium-high heat, then reduce the heat to low and cover the pot. Let it simmer for 15 minutes, stirring occasionally.

While the soup simmers, prepare 4cups kale. Remove the thick stems by holding the base of each leaf and pulling the leafy part away. Chop the leaves into bite-sized pieces. To blanch, bring a small pot of water to a boil, add the kale, and cook for 1 minute. Drain and immediately plunge the kale into ice water to stop the cooking process. This keeps the kale tender and bright green.

After 15 minutes, remove the bay leaf and parmesan rind from the pot and discard them.

Stir in the blanched kale and 1cup heavy cream. Reduce the heat to low and allow the soup to simmer for an additional 5 minutes.

Taste the soup and adjust the seasoning with salt and freshly cracked black pepper as needed.

Ladle the soup into bowls, ensuring each serving has plenty of sausage, kale, and broth.

Garnish with freshly grated parmesan cheese for an extra touch of flavor.

Serve immediately and enjoy this hearty, keto-friendly meal!