Heat a large dutch oven over medium heat and add in enough oil to coat the bottom of the pan.  Once the oil is hot, add in the turkey sausage.  Season it with a pinch of ground pepper and ¼ teaspoon ground fennel.  Use a potato masher to achieve a fine crumble on the sausage.  Once it’s browned, remove from the pan and drain on paper towel. 

Add more oil, if needed and then add in the shallot.  Season it with salt and stir until shallot is soft and translucent.  This will take about 3 – 5 minutes.  Lower the heat if they start to cook too quickly. 

Once the shallot is soft, add in garlic and ¼ teaspoon ground fennel.  Sauté for one minute in the pan. 

Add in stock, honey and season with salt and pepper.  Bring the mixture to a boil and then reduce to simmer.  Add the sausage to the pot and simmer, stirring occasionally, for about 1 hour.

Once the liquid simmered for 1 hour, add in potatoes and simmer for about 10 minutes, or until potatoes are cooked through.  Then add in the chopped kale and simmer for about 5 minutes more.

Stir in half & half, warm it through and then serve!

Cool the soup completely, place in a sealed container and store in the fridge for about a week.  Honestly, with any kind of soup, stew, sauce or chili; the longer it sits the better it gets!  Enjoy!!