Pour the chicken broth into a small saucepan over low heat to warm through.

Heat the olive oil in a large, deep large skillet over medium heat. Add the onion and cook, stirring occasionally until it is soft and golden, about 5-6 minutes.

Stir sausage into the onions along with the basil, oregano, crushed fennel seed, and crushed red pepper flakes; cook and stir until sausage is broken up and just browned, about 3-4 minutes.

Add the minced garlic and cook, stirring constantly, for 1 minute.

Pour 1 ½ cups of warm chicken broth into the sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan.

Add the orecchiette pasta; cook and stir pasta in the hot broth, adding remaining broth when liquid is absorbed until the pasta is cooked through and most of the broth is absorbed about 15 minutes. Taste and season with sea salt and freshly cracked pepper, if needed.

Stir kale into sausage mixture until it wilts, about 1-2 minutes.

Ladle pasta into bowls and top with shaved Parmesan. Serve immediately. Enjoy.