Heat a large pot or Dutch oven over medium heat and cook the Italian sausage for 5-7 minutes until browned.

Add diced onion and sauté for 3-4 minutes until translucent, then stir in minced garlic and cook for 30 seconds.

Add diced potatoes and chicken broth to the pot, increase heat to bring to a boil, then reduce to a simmer for about 15 minutes.

Stir in heavy cream and chopped kale or spinach, then simmer for an additional 5 minutes or until the greens wilt.

Season with salt, black pepper, and optional red pepper flakes, then garnish with grated Parmesan and serve.