1. Peel and finely dice the onions and garlic. Cut the sun-dried tomatoes into small pieces. Peel the potatoes and cut them into bite-size pieces. Remove the casings from the sausages and set everything aside.

2. Add some olive oil to a large (cast-iron) pot and heat up. Add the diced onion and sauté until soft and glossy. Add the garlic and sauté for a minute as well. Add the meat from the sausages and the chopped sun-dried tomatoes and mix well. Fry and stir until the meat got some color – about 4-5 minutes. Deglaze with the red wine and let the wine cook down until almost gone. Add the vegetable stock and bring everything to a boil. Add the dried oregano and season with salt and pepper. Be careful with the salt since the sausage and veggie stock might already be seasoned with salt. Add the potato pieces, reduce the heat a bit and let the soup simmer for about 20-25 minutes or until the potatoes are cooked and soft.

3. Add the heavy cream, the grated parmesan, and the chopped kale, and let everything cook for 2-3 minutes longer. Season with more salt and pepper to your liking and serve immediately with some additional grated parmesan cheese.