1. Heat the olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook until browned and cooked through, about 7-8 minutes. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the chopped onion to the pot and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
3. Pour in the chicken broth and bring to a boil. Add the thinly sliced potatoes and reduce the heat to a simmer. Cook until the potatoes are tender, about 15 minutes. You’ll know they’re ready when you can easily pierce them with a fork.
4. Return the cooked sausage to the pot and stir in the chopped kale. Simmer for another 5 minutes until the kale softens but still retains its vibrant green color.
5. Slowly stir in the heavy cream and season with salt, black pepper, and red pepper flakes if using. Heat gently for 3-4 minutes without boiling, allowing the flavors to meld together.
6. Remove the soup from heat and ladle into bowls. Top each serving with a sprinkling of grated Parmesan cheese, which adds a lovely savory finish.

One of my favorite memories is making this soup with Mama Lou on a rainy afternoon. She reminded me that letting the potatoes cook just right and adding the cream slowly made all the difference in texture and taste. It’s those little moments that turn cooking into a cherished ritual.