In a heavy bottomed pan, heat the olive oil and add bay leaf, garlic and shallots. Saute on medium high till shallots turn light pink for 5 minutes.
Add the sausages and deglaze with some of the stock. Saute the sausages for another 7 minutes till they get a nice golden color.
Add the kale and salt and saute till the kale softens for another 5 minutes.
Add tomatoes and stir till the skin bursts. Crush with the back of the spoon and check for salt. Season accordingly.
Add all the chicken stock and bring to a boil. Lower heat, add the parmesan rind and put a lid to simmer for another 15 minutes.
Uncover, stir and remove the rind and check for seasoning.
Ladle into bowls, shave some parmesan and serve.