In a large Dutch oven over medium heat, add the Italian sausage. Cook until browned and cooked through, breaking up any large chunks with a wooden spoon. Transfer sausage to a plate and set aside.

Heat olive oil in the same pot. Add chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic and cook for 1 minute until fragrant.

Pour in the chicken broth, scraping up brown bits from the bottom. Add diced potatoes and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender (15–20 minutes).

Return the cooked sausage to the pot and stir in the chopped kale. Simmer for 5–7 minutes until the kale is wilted and tender.

Pour in the heavy cream, stirring to combine. Season with salt and freshly ground black pepper to taste. Heat through without boiling.

Ladle soup into bowls and garnish with a drizzle of extra virgin olive oil or grated Parmesan, if desired. Serve hot and enjoy!