Begin by heating a large pot or Dutch oven over medium heat. Add the ground Italian sausage, breaking it apart with a wooden spoon as it cooks for about 5-7 minutes until browned.

Stir in the chopped onion and sauté for 3-4 minutes until soft. Add the minced garlic and cook for an additional minute until fragrant. Drain any excess grease.

Add the cubed potatoes, season with garlic powder, onion powder, salt, and pepper, stirring to combine. Pour in the broth and bring to a gentle boil.

Cover the pot and reduce the heat to a simmer. Cook for about 20 minutes or until the potatoes are fork-tender.

Remove the lid and stir in the chopped kale. Allow it to wilt for about 2-3 minutes. Add the heavy cream, stirring until fully incorporated.

Ladle the soup into warm bowls, topping with grated Parmesan cheese and ground black pepper. Optionally add red pepper flakes for heat.