Step 1: Cook the Sausage

In a large pot or Dutch oven, heat olive oil over medium heat. Add the Italian sausage and cook, breaking it into crumbles, until browned and cooked through, about 5-7 minutes. Remove the sausage and set aside, leaving the drippings in the pot.

Step 2: Sauté the Aromatics

Add the diced onion to the pot and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute.

Step 3: Build the Soup

Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender.

Step 4: Add the Kale and Cream

Stir in the chopped kale, cooked sausage, and heavy cream. Simmer for another 5 minutes, or until the kale is wilted and the soup is heated through. Season with red pepper flakes (if using), salt, and pepper to taste.

Step 5: Garnish & Serve

Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley. Serve hot with crusty bread on the side.