In your large pot or Dutch oven, heat over medium heat.

Add the Italian sausage and cook until browned, breaking it apart with a wooden spoon.

Once the sausage is cooked, add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent and garlic is fragrant.

Pour in the chicken broth, scraping the bottom of the pot to release any flavorful bits.

Add the diced potatoes and bring the mixture to a boil.

Reduce the heat to a simmer and let the soup simmer for about 15 minutes or until the potatoes are fork-tender.

Stir in the chopped kale or spinach and cook for an additional 5 minutes.

Lower the heat and pour in the heavy cream, stirring gently to combine.

Finally, season with salt, pepper, and red pepper flakes if desired.