Heat 2 tablespoons of olive oil in a large pot over medium-low heat. Add minced garlic, diced onion, and sliced shallots, sautéing for about 7-8 minutes until onions become translucent.

Stir in 2 diced sweet potatoes, seasoning them with salt and pepper to taste. Cook for an additional 5 minutes.

In a separate skillet, brown 1 pound of Italian sausage over medium heat for 8-10 minutes. Add it back to the pot with the sweet potatoes.

Pour in 4 cups of bone broth and 2 cups of vegetable stock, then add 2 bay leaves. Bring to a boil and simmer for about 15 minutes.

During the final 2 minutes of cooking, stir in 4 cups of fresh kale until just combined and softened.

Remove the bay leaves and ladle the soup into bowls. Sprinkle with freshly grated Parmesan cheese if desired.