Set a heavy pot pan over medium heat. Add the olive oil to the pot.
Once the olive oil is heated, sauté the onions and carrots for about 5 minutes until the onions caramelize.
Then add the garlic and quickly sauté for about another minute.
Add the ground chicken and sausage to the pot. Increase the heat to medium-high and chop the chicken and sausage into smaller pieces in the pot with the edge of a wooden spatula. Brown the protein for about 5 minutes until they develop a char around the edges.
While the chicken and sausage are browning, pour the canned whole tomatoes into a large bowl. Gently squeeze the whole tomatoes with your hands so that you end up with chunky tomato pits. Tip: Gently squeeze the tomatoes while fully submerged in the liquid which will prevent the tomato juice from splattering on your clothes. You can also cover the bowl with a towel to prevent splattering as well. Once the chicken and sausage are browned, add the tomato paste, dried thyme, garlic powder, onion powder, tumeric, salt and black pepper. Mix all the ingredients together and cook for an additional 2 minutes.
Then add the chicken broth, tomatoes, water, kale, cannellini beans, parmesan rind, bay leaves and heavy cream (optional) to the pot. Reduce the heat to medium-low and cover the pot with a lid. Simmer the soup for about 20 minutes.
Take out the parmesan rind and bay leaves with tongs. Ladle the soup into bowls and top with grated parmesan. Serve with a side of crusty bread. Enjoy!