Heat olive oil in a large soup pot and sauté onion and garlic until vegetables are wilted, about 4 minutes.

Add potatoes, chicken stock, and crushed red pepper.

Bring to a boil.

Season with salt and pepper, reduce heat to a simmer and cook, covered, until potatoes fall apart, about 1 hour.

Mash the potatoes with a potato masher to speed up the process.

While the soup is cooking, roll the kale leaves so that they may be inserted into a meat grinder or shredder fitted with a small die and finely grind the kale.

Alternatively, shred the kale in a food processor fitted with a shredder blade.

Set aside the shredded kale.

When the soup is thick and the potatoes have broken up, whisk to break up the remaining potato pieces.

Add the sausage and cook for 15 minutes.

Stir in the shredded kale and simmer until the leaves are softened but still slightly crunchy and flavors have melded, about 10 to 15 minutes.

Stir in the parsley, cilantro, mint, and season, to taste, with salt and pepper.

Serve with crusty bread.