Internet ingredient search says: Sausage and Kale Soup!

Today I had planned sausage for dinner with a side of kale, but didn't feel like eating them in the usual way. The internet suggested I make soup, and happily I took google's advice because it was delicious! I've never made soup before so I am disproportionately pleased with myself :D The recipe below is an amalgamation of various internet suggestions.

Sausage and Kale Soup

Ingredients
4 sausages, any kind
1 bunch of kale
1 onion
1 or more tomatoes
a bit of ginger, for fun
about 4 cups of water
sea salt and ground pepper
paprika, cumin, chili powder

other vegetables that I will consider adding next time: turnip, brocolli, cauliflower, carrot, leek....

1. Brown the sausages. I used Tomato and Basil Chicken sausages from VG Meats. They were tasty, but my favourite is their fennel sausages. Check out this place (in Stoney Creek) for awesome, well priced, hormone free meats, and grass fed (!) beef.
2. Set the sausage aside, dice the onions, and saute in some oil (I used my big wok).
3. I added a splash of red wine here.
4. When the onions are translucent, add a diced tomato (I think I'll add more next time) and the ginger (optional)
5. Slice the sausage and toss back into the wok. At this point I realized I had misplaced my chicken stock, which is what the internet recipes all called for next. Not to be discouraged, I decided to just add a bunch of water, spice the crap out of the thing, and hope for the best.
6. Add water, I think I used about 4 cups, but I kept adding throughout to make sure all of the contents were covered.
7. Season with lots of sea salt and ground pepper, some garlic salt, and my usual three spices (lots of paprika, a bit of chili powder, and a pinch of cumin). I think the salt/pepper/paprika was the important flavour here.
8. Let that simmer (I left the lid on) for about 15 minutes.
9. In the meantime, cut the kale from its stems and coarsely chop
10. Add the kale to the wok.

KALE

Don't be alarmed, it shrinks

While I let everything simmer I attempted to address the disaster zone in my kitchen. By the time I'd finished my dishes the kale had been simmering for about 25 minutes. I think 15 would have been fine, just taste it to see if it's wilted to your satisfaction. The longer it simmers, says the internet, the mellower its flavour. I also added more spices part way through so be sure to taste your broth as you go along.

Serve! (My batch made enough for two meals)
I hope you have a ladle for this part. Having never made soup, and having previously had roomates who owned ladles, I did not. Being rather afraid of trying to pour from the giant wok directly into a bowl, I stood in my kitchen for a full minute, panicked that I would never figure out how to eat my dinner, before I came to my senses and realized that ladels aren't the only scoop shaped containers. I used a mug, and have updated my shopping list accordingly.