Combine the soup and chicken broth in a medium sauce pot over low heat.

Add the olive oil to a large sauce pot over medium heat.

Once hot, add the garlic and sauté for 30 seconds until fragrant.

Add the sausage to the pot, breaking up into small pieces with a wooden spoon or spatula until browned.

Add the farro and cook 1 minutes until slightly toasted.

Add the wine, stir and cook an additional 3 minutes.

Ladle about 1/2 cup of the soup and chicken broth mixture into the pot with the farro, just enough to cover the top of the farro mixture. Stir and cook until liquid starts to become absorbed by the farro. Repeat this process until all the soup mixture is gone and the farro is cooked al dente, about 35 minutes.

While the risotto cooks, make the garlicky greens by heating the olive oil in a small skillet over medium heat.

Once hot, add the garlic, cook 30 seconds then add the kale. Stir and cook until wilted. Remove from heat and set aside.

Serve risotto topped with garlicky greens and parmesan cheese.