Over medium heat, in a Dutch oven or heavy pot, with a light drizzle of olive oil, brown the sausages on all sides. Turn them often to get an even browning. When the sausages are evenly browned and mostly cooked through, use tongs to transfer them to a plate and set aside to cool enough to handle.

Add the carrot, celery, and onion to the pot. Still over medium heat, let cook only until they begin to sweat. Sweating the vegetables is the point at which the vegetables just begin to release their water. While we are waiting for the veggies to sweat, slice the sausages into bite-size pieces.

As soon as the veggies begin to sweat, add the sausage back to the pot. Then add the white wine, stirring it into the veggies and letting it bubble. Then add the Worcestershire and the Better Than Bouillon. Stir to dissolve the bouillon paste and mix it into the vegetables and sausage.

Give the mix a stir and let it bubble a bit; meanwhile, smash and roughly chop 3-4 cloves of garlic. Stir the garlic into the mixture. Now add the 6 cups of chicken broth and 2 cups of water. Stir and bring up to a boil.

When the soup is boiling, add the pasta and stir it into the soup. Let it come back up to a boil, then reduce the heat and cover the pot, let it simmer for 6-8 minutes, just until the pasta is cooked.

Test the pasta and if it's tender, cut the heat. Taste the soup and add kosher salt and black pepper to taste. Then add two to three large handfuls of kale. Stir the kale into the soup and cover. Let the radiant heat from the Dutch oven and the soup wilt the kale for about 3-5 minutes.

Top each serving with a little more black pepper and grated Parmesan if you like.