Start by dicing the potatoes, carrots, and celery.

In a large pot, bring the chicken or vegetable broth to a gentle boil over medium heat.

Once boiling, add the diced potatoes, carrots, and celery. Cook them for about 10 minutes until they begin to soften.

Add the crumbled sausage to the pot and let it simmer for another 5 minutes.

Stir in the spinach or kale and let them wilt for a couple of minutes.

In a separate bowl, whisk the eggs. Slowly drizzle them into the soup while stirring gently.

Add salt and pepper to taste.

Ladle the soup into bowls and garnish with fresh herbs if desired.