In a large Dutch oven or soup pot, brown the spicy Italian sausage over medium-high heat. Drain excess fat if necessary.

Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until the onions are translucent.

Pour in the chicken broth and stir in the Italian seasoning. Bring the soup to a rapid simmer.

Reduce the heat to medium-low. Stir in the heavy cream and chopped kale. Let it simmer for 5 minutes until the kale is tender.

Taste and adjust seasoning with salt and pepper. Serve hot with crusty bread.