Heat a Dutch oven or large pot over medium heat. Add 1 tablespoon of olive oil, and when hot, add in the Italian sausage. Break the sausage up with a wooden spoon and cook until crumbled and browned. Remove the cooked sausage from the pot with a slotted spoon and add to a plate to set aside. 

Reserve at least one tablespoon of oil in the pan, and remove any excess oil if necessary. Add in the chopped onion and cook until translucent. 3-4 minutes. Then, add in the garlic and cook until fragrant, about 2 minutes. 

Add the sausage back to the pot along with the potatoes, salt and pepper, and then the broth. Bring to a boil and then reduce to a simmer and cook until the potatoes are fork tender, about 10 minutes. To check if the potatoes are ready, pierce them with a fork. If they are easily pierced, it is time to move on to the next step. 

Add the heavy cream and the chopped fresh kale. Keep it at a simmer and cook for about 5 more minutes or until the kale is wilted and tender. 

Serve with freshly shaved parmesan on top if desired and enjoy!