Heat a large soup pot over medium-high and spray with cooking spray. Cook sausage until golden brown, stirring frequently, about 8-9 minutes. Remove sausage from pan and set aside.

To the same pan with the sausage drippings, add the onions and carrots. Cook until translucent, about 6-7 minutes.

Stir in garlic and oregano and heat for another 30 seconds until fragrant.

Pour in the chicken broth and return cooked sausage to the pan. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring entire pot to a boil then add in the sweet potatoes and beans. Return to a boil then reduce to simmer. Heat until potatoes are tender, about 10-15 minutes.

Right before serving, stir in the kale and cook until bright green, about 3-4 minutes. Season with salt and pepper to taste.

Serve in large soup bowls with shaved parmesan cheese if you wish.