Brown the chorizo in a heavy-bottomed pan set to medium high heat. I usually use my favorite Staub Dutch Oven for soups. [If there is an excess amount of fat in the pan you can remove some of it. I usually just leave it.]
Add the celery, carrots, and onions to the pot and sauté until fragrant and tender. 5-8 minutes.
Add in the lacinato kale and sauté for a few minutes, until wilted.
Add chicken broth.
Adjust seasoning with salt and pepper. You may not need to add much as the chorizo already has so much flavor.
Need more protein? Add a few diced chicken breasts and/or some shrimp to this soup. Both are fantastic. You can also add white beans to this soup for a more chili-like feel.