Step 1

Heat the olive oil over medium heat in a Dutch oven or large skillet.

Step 2

Saute up the sausage until cooked through, then scoop out and drain on a paper towel lined plate.

Step 3

Add the onions to the pan and cook till translucent, about 6-8 minutes, then add in the fennel bulb and kale. Season generously with salt & pepper.

Step 4

Add the stock to the pan and bring to a boil. Then add the pasta and gently stir in till submerged. Cook according to package directions. If using an egg noodle, this will be 4-6 minutes.

Step 5

Gently stir back in the sausage and Parmesan cheese, and serve.