Heat a large pot over medium heat. Add the Italian sausage and break it up with a spoon. Cook until browned and cooked through, about 6–8 minutes.

Drain excess fat if there’s too much, but leave a tablespoon for flavor.

Add the chopped onion to the pot and sauté for 3–4 minutes until translucent. Stir in the minced garlic and cook for 30–60 seconds until fragrant.

Pour in the chicken broth and add the thinly sliced potatoes. Bring to a simmer, then reduce heat and cook until potatoes are tender, about 10–12 minutes.

Stir in the chopped kale and simmer for 2–3 minutes until wilted but still vibrant.

Lower the heat, pour in the heavy cream, and stir to combine. Warm through but do not boil once the cream is added.

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

Ladle into bowls and serve hot.