Heat a large pot or Dutch oven over medium heat; add the ground Italian sausage to the pan, breaking it up as it cooks.

Once the sausage has browned, add the chopped onion and sauté until soft. Add in the minced garlic and cook until fragrant, then drain off any grease.

Add the potatoes and spices to the pot and stir in the broth.

Bring the broth to a boil, then cover with a lid and reduce heat to low. Allow to simmer for about 20 minutes or until potatoes are tender.

Remove the lid and stir in both the chopped kale and heavy cream. Stir well until the cream is fully incorporated and the kale has wilted.