Cook sausage in a skillet over medium heat until browned, breaking into crumbles. Drain excess fat.

Transfer the cooked sausage to a slow cooker.

Add kale, great northern beans, crushed tomatoes, carrots, onion, garlic, oregano, salt, pepper, and chicken stock to the slow cooker.

Cook, covered, on low for 8-10 hours, or until the vegetables are tender.

Serve hot, topped with grated Parmesan cheese.