In a large stock pot, add the water and sausages, and bring to a boil over medium-high heat, turning regularly to ensure even cooking.

Once the water evaporates (about 10 minutes), add the olive oil, and brown the sausages for 5-7 minutes more.

Remove sausages from the pot and set on a plate to cool.

Turn the heat down to medium and add the diced onion into the pot.

Stir constantly and cook until just translucent, 5 minutes.

Add the mushrooms and cook 5 minutes more, stirring frequently.

Add the salt, pepper and red pepper flakes, mixing to combine.

Then add in the kale, tossing until just wilted, about 1-2 minutes.

When the cooked sausages are cool enough to handle, cut on the bias into 1/4 rounds.

Add them to the pot along with the potatoes and vegetable stock.

Bring up to a boil, then turn the heat down to simmer and add the lid.

Simmer for 15-20 minutes, or until the potatoes are tender.

Taste to see if the soup is seasoned well, and add more salt/pepper if necessary.

Add some fresh chopped parsley for color and dive in!