Prepare your ingredients to cook: Chop the onion into a small dice, mince the garlic, and roughly chop the kale.
In a large cast iron Dutch oven, heat 2 tbsp. of olive oil. Sauté Italian Sausage until brown.
Remove from pan and place on paper towels to drain. Add the onions, garlic and bay leaf to the pan. Cook until onions are translucent. Next, add the kale to the pan along with the red chili flake, allspice, and celery seed. Cook until slightly wilted. Slice the sausage and return to the pan.
Pour water into the pan and add the beef bullion. Bring to a boil. Add the orzo pasta and stir. Cover and cook until orzo is tender. About 10-12 minutes. Salt and Pepper to taste.