Dice the onion, carrots, and garlic. Cut the cauliflower into florets and chop the kale.

In a large pot, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it apart with a spoon, about 5 minutes.

Add the onion, garlic, and carrots to the pot. Sauté for about 5 minutes until the onion is translucent.

Pour in the chicken broth and water, then add the cauliflower florets. Bring to a boil.

Reduce heat to low and let the soup simmer for about 15 minutes until the cauliflower is tender.

Stir in the chopped kale, thyme, salt, and pepper. Cook for an additional 5 minutes until the kale is wilted.

Ladle the soup into bowls and enjoy hot.