In a large pot over medium heat, add the Italian sausage, breaking it apart with a wooden spoon. Cook for about 5-7 minutes until it’s browned and cooked through, stirring occasionally. Once browned, drain excess grease if necessary, then leave the sausage in the pot for the next step.

Add diced onions and minced garlic to the pot with the sausage, stirring well to combine. Sauté the mixture for about 3-4 minutes, or until the onions become translucent and fragrant.

Pour in the chicken broth and add the diced Yukon Gold or Russet potatoes to the pot. Stir to mix everything together, then increase the heat to bring the mixture to a rolling boil for about 2-3 minutes.

Allow the soup to simmer uncovered for about 20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.

Stir in the fresh kale and then pour in the heavy cream, mixing well to combine. Cook for an additional 5 minutes on low heat.

Taste the soup and adjust the seasoning with salt, pepper, and red pepper flakes according to your preference.

Ladle the creamy soup into bowls, garnishing as desired, and serve with a slice of garlic bread or a salad.