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Slice sausage links into half-inch thick coins, then slice coins in half.
Heat a skillet over medium heat and add 1 tablespoon olive oil.
When oil is hot, add sausage to pan and cook undisturbed for 5 minutes.
Flip sausage pieces and continue to cook until browned, 3-5 minutes.
Remove from heat and set aside.
Heat a large pot over medium heat, add remaining olive oil.
When oil is hot, add mirepoix, garlic powder, oregano, salt and pepper.
Sauté until onions are translucent and spices are fragrant, 3-5 minutes.
Add broth, water, and quinoa, and bring to a boil for 5 minutes.
Add kale, cover pot and simmer for 10-15 minutes, until kale is tender and quinoa is cooked.
Add sausage and cook another few minutes until warmed through.
Ladle soup into large bowls and garnish with grated parmesan or a squeeze of lemon.
Serve with crusty bread for dipping and dig in!