In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 diced sweet onion and 4 minced garlic cloves. Sauté for about 3-4 minutes, until the onion is translucent.

Crumble 1 pound of Italian sausage into the pot and cook for approximately 5 minutes until browned, stirring frequently.

Pour in 6 cups of chicken broth and 4 cups of diced potatoes. Bring to a gentle boil and then simmer for about 15 minutes until potatoes are fork-tender.

Stir in 2 cups of chopped kale and 1 cup of heavy cream. Cook for an additional 5 minutes.

Ladle soup into bowls and serve hot, optionally sprinkling with grated Parmesan cheese.