Heat a large pot or Dutch oven over medium/high heat. Add olive oil. 

When the olive oil is fragrant, add the Italian sausage to the pot and break it up with a spatula. Let the sausage cook for 1-2 minutes. 

When the sausage is partially cooked and still pink, add the onion and garlic to the pot and stir the ingredients together. Sprinkle with ¼ teaspoon of salt. 

Cook the sausage for an additional 1-2 minutes and then deglaze the pot with ½ cup of broth and scrape the bottom of the pot and remove any brown bits. The pork should still be a bit pink. 

Add the potatoes to the pot, being sure that they aren’t all stuck together. 

Pour the rest of the broth over the ingredients and add the rest of the salt and pepper to the pot. 

Stir all the ingredients together and be sure everything is covered by broth. 

Bring the broth to a boil and then turn heat to medium/low and let the soup simmer for 10 minutes or until the potatoes are fork tender. 

Finally, add the chopped kale to the pot, cover and let the kale wilt in the soup for 2-3 minutes. 

Remove the pot from the heat, stir and add the heavy cream to the soup. 

Stir until combined and let the soup sit on low heat until ready to serve.

Salt and pepper to taste and enjoy.