Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced sweet onion, salt, and black pepper. Sauté for about 5 minutes, or until the onion becomes translucent and fragrant. Add the crushed red pepper flakes and minced garlic, cooking for an additional minute until the garlic is aromatic.
Next, add the spicy Italian turkey sausage to the pot. Break it up with your spoon into smaller pieces as it cooks. Allow the sausage to brown for about 5-7 minutes, ensuring it's cooked through and nicely caramelized.
Pour in the low-sodium chicken stock and bring the mixture to a gentle boil. Once boiling, add the whole wheat orecchiette pasta. Reduce the heat to a simmer and cook for approximately 10-12 minutes, or until the pasta is al dente.
After the pasta has cooked, stir in the torn kale leaves. Allow them to wilt for about 2-3 minutes, just until they are tender but still vibrant green.
Remove the pot from heat and stir in the freshly grated Parmigiano Reggiano cheese, allowing it to melt into the soup. Adjust the seasoning if necessary, and be generous with additional cheese on top when serving.
