In a large pot over medium heat, add the mild Italian sausage, breaking it apart with a spatula. Cook for about 6-8 minutes until browned and cooked through.

Lower the heat and pour in olive oil. Add the chopped onion and minced garlic, sauté for about 3-4 minutes until translucent and fragrant.

Stir in the sliced potatoes and cooked sausage. Pour in the chicken broth, add kale, salt, and pepper. Mix well and bring to a low boil.

Cover the pot and reduce heat to simmer for 6-8 minutes until potatoes are fork-tender.

Turn off the heat and stir in the heavy cream. Adjust seasoning with salt and pepper if needed.

Ladle soup into bowls, topping with freshly grated Parmigiano Reggiano. Serve with crusty bread.