In a large pot, cook the Italian sausage over medium heat until browned, breaking it apart with a spoon.

Add the diced onion and minced garlic to the pot, cooking until the onion is translucent.

Pour in the chicken broth and add the sliced potatoes. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.

Stir in the chopped kale and heavy cream, and cook for an additional 5 minutes.

Season with red pepper flakes, salt, and pepper to taste. Serve hot.