In a large pot over medium heat, add a splash of olive oil. Sauté the chopped onion until translucent, then add minced garlic and cook until fragrant.

Add crumbled sausage to the pot and brown it thoroughly, breaking it apart as it cooks.

Stir in diced Yukon Gold potatoes and chicken broth. Bring to a simmer for about 15 minutes or until potatoes are tender.

Incorporate chopped kale and heavy cream into the mixture. Cook until the kale wilts down.

Season with red pepper flakes and adjust salt and pepper as needed. Serve warm in bowls with optional grated Parmesan cheese.