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Measure out ingredients before beginning. Remove the casings from the chicken/turkey sausage if you purchased links.
Preheat a large pot over medium heat. Add the sausage and cook and crumble to break it apart. Stir occasionally until cooked through, 7-10 minutes. Drain grease. Remove and set aside.
Turn heat off. Add the wine and set the heat to medium. Use a silicone spatula to 'clean' the brown bits from the bottom/sides of the pot, this will add more flavor to the soup. Bubble gently and reduce by half, 4-5 minutes.
Add the butter, onions, celery, carrots, and garlic to the same pot over medium heat. Cook until softened, 4-5 minutes. Stir in the flour, if using, and cook for 1-2 more minutes.
Add the lemon juice, soy sauce, hot sauce, and seasonings. Stir to combine.
Optional: Reserve up to 1 cup of chickpeas and transfer them to a bowl with some broth. Use an immersion blender to puree it. This will thicken the broth.
Add the chickpeas to the pot (including the pureed ones, if using).
Add the chicken broth in small splashes, stirring continuously.
Bring to a boil, then reduce to a simmer.
Add the meat back. Cover partially and cook for 20 minutes, stirring occasionally.
Add the kale and cook until wilted, about 5 minutes. Stir in the Parmesan cheese over low heat. Remove the bay leaf and serve!