In a large soup pot or Dutch oven, heat over medium heat and add the Italian sausage. Brown thoroughly for about 5–7 minutes until caramelized.

Drain any excess grease from the pot. Add the diced onion and sauté for 3–4 minutes until soft and translucent.

Add the minced garlic and stir continuously for 30 seconds until fragrant, but do not overcook.

Add diced potatoes and chicken broth, bring to a gentle boil, then reduce to a simmer. Cover and cook for about 15 minutes until fork-tender.

Stir in the heavy cream and blended thoroughly, then add chopped kale. Cook for an additional 2–3 minutes until greens wilt.

Season with salt, pepper, and optional red pepper flakes to taste.

Ladle into bowls and top with grated Parmesan cheese, if desired.