In a heavy-bottomed stock pot, heat olive oil over medium heat. Add chopped onion and cook, stirring occasionally, for about 5 minutes until onion becomes translucent and begins to brown a bit. Add garlic and cook just 30 seconds.

Add in sausage and break up with a spoon or spatula. Cook until meat is browned and cooked through.

Add diced red potatoes and herbs and stir to combine. Add in chicken stock, salt, and pepper. Turn heat up to medium-high and bring to a boil. Reduce heat to a simmer and let cook for 15-20 minutes, until potatoes are easily pierced with a knife.

Stir in chopped kale, cover pot, and let cook 5 minutes more to wilt kale. Taste and adjust seasoning, as needed.