Grab a soup pot or a Dutch oven and heat it over medium heat. Brown the sausage for 10 minutes, breaking it apart into crumbles with a wooden spoon as it cooks. Add the garlic and cook for another minute.
Pour in the broth, add the tomatoes, and the carrots, and give that a stir. Cover with a lid and simmer on low heat for 15 minutes. Carrots take longer to cook so we’re adding them in first.
Once the cooking time is up, remove the lid and drop in 2 cups of chopped kale. Remove the pot from the heat and allow the residual heat to wilt the kale.